Egg Stuffed Breakfast Tomato Recipe is for those who want some beautiful colors at breakfast. This makes a perfect low-carb treat in the morning. Healthy, fancy and tasty! Oh and super easy too!
I don’t know who created stuffing tomatoes with eggs first, but s/he did a great thing! Everyone in my family knows my egg addiction, so they are never surprised with egg dishes I try. I can eat eggs in any form except raw! Hard boiled, soft boiled, scrambled, each one is pleasing and tempting for me! Knowing that I’ll have egg at breakfast is a good reason for me to wake up! We have two very common use of eggs in Turkish cuisine. One of them is menemen, which is a summer dish with eggs, chopped tomatoes and peppers, could be served at any meal. This egg stuffed tomato recipe gives the feeling of menemen in small portions.
Secondly, we use hard boiled eggs in potato salad, which can be a side dish or a breakfast food. This salad could also be a good way to use leftover boiled eggs for the ones who celebrate Easter.
The best part I love in this stuffed tomato recipe is that it is made in oven. You know all vegetables have a wonderful flavor when roasted, I can die for the smell spreading in home when they are in oven! What’s more, tomatoes are healthier when cooked since they are much richer in the antioxidant lycopene this way.
How to make
We carve tomatoes to make egg stuffed tomatoes, but please don’t waste their cores and seeds. Just store it in refrigerator for a future use. You can use it in soups like Tomato Chicken Orzo Soup or in a tomato sauce within two days.
Place the tomatoes in a baking pan lined with parchment paper. Put some butter in each, crack one egg in each, sprinkle salt over them and bake until the whites set, about 30 minutes.
How to serve
Sprinkle freshly ground black pepper and chopped green onions or another herb you like when the tomatoes are removed from oven.
I served them with roasted bread sticks and it was really fun to dip them into these egg yolks in the baked stuffed tomatoes! You can easily make these bread sticks in a non-stick skillet with little butter or check out this Cheesy Garlic Bread Sticks recipe for a more flavorful treat.
More Egg Recipes
As always: If you make this recipe, let us know what you think by rating it and leaving a comment below. And post a pic on Instagram too—tag @give_recipe so we can see!
Egg Stuffed Breakfast Tomato Recipe
Egg stuffed tomato recipe is perfect for an inspiring breakfast!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 3 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- 3 tomatoes
- 3 tsp butter
- 3 eggs
- A pinch of salt for each
- A pinch of black pepper, for each
- 1 green onion, chopped
- Preheat oven at 190C.
- Cut the tops of tomatoes.
- Remove all the pulp and seeds inside with a spoon.
- Place baking paper in a baking dish.
- Put tomatoes on it.
- Put 1 teaspoon butter into each tomato.
- Crack one egg into each tomato.
- Sprinkle salt on them.
- Cook them in oven for 25-30 minutes.
- Sprinkle black pepper on each when cooked.
- Top them with a little chopped green onions.
- Serve hot with bread sticks.
- Serving Size:
- Calories: 128
- Sugar: 3.5 g
- Sodium: 129.7 mg
- Fat: 8.9 g
- Carbohydrates: 5.3 g
- Protein: 7.4 g
- Cholesterol: 196.2 mg
Keywords: breakfast tomatoes, egg stuffed tomatoes