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!
We love creating breakfast recipes with tomatoes. Check out our raw cheese stuffed tomatoes 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
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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
Were your yolks still runny after baking 30 min. I love a runny yolk!!
Yes, they were as runny as seen in the pictures. You can check the egg whites and tomatoes after 15 minutes and if they are done, you can remove them from oven. It takes 30 minutes for the whites to set in my recipe.
Cynthia Sha says
Hi! I love love love this but when I tried to make it myself it looked nothing like your picture. how did you get your tomatoes not to wrinkle up and look like its been in the oven for 30 minutes? It still looks so fresh! I'm into food photography so I was wondering if you could give me some tips. Thank you Zerrin =)
I tried these the other night, but unless someone comes up with enormous tomatoes, my eggs didn't fit. I must admit that I buy the biggest eggs I can find (more than 800g). Would the recipe work as well if I beat the eggs before adding them? I'd lose the runny yolk (the best part, IMHO), but would gain by not having egg white all over the baking pan.I did find that they needed more seasoning, but that's a personal taste. Eggs and tomatoes are the two things that need extra salt. Having said all that, I'll definitely make them again.
Sorry to hear that! Did you remove the seeds? My tomatoes were not that big and the eggs fit well after removing all te pulp and seeds. You might be right about more seasoning unless you make these for breakfast. I don't like a lot of spices in the morning.
Turkey's For Life says
Barry made these yesterday, Zerrin, and they were lovely. We're still on the huge Fethiye summer tomatoes so the egg didn't fill the tomato but that wasn not a problem! 🙂
Is 190 c, 375 F for baking these? Really want to make these. Thanks!
That's right Vicki! Bake them at 375F. You will love them!
I found your site through a pin on Pinterest. I have to say, I almost cried. I have been looking for YEARS for authentic GOOD Turkish recipes. I was a foreign exchange student to Izmit, Turkey. I loved the food and was only able to interpret recipes that my host mother made with ingredients that I thought were similar. To find a recipe for Simit and those delicious little Tulumba cakes... YUM. I can't wait to make them. Thank you so much!
Hi Sue! Glad that you've found what you're looking for years:) You know simit and tulumba are a very street foods here, but if you're abroad and don't know the recipe, it is no more simple! It's my pleasure to help you with my recipes. If you have any questions, please feel free to ask me! You can also follow my recipes from my FB page: https://www.facebook.com/GiveRecipe
Cheers from Turkey!
These are so cute Zerrin! A special way to serve eggs! I'd love these not only for breakfast but lunch or dinner too.
Bam's Kitchen says
I so have to pin this one. So easy and so delicious! Have a super week. BAM
Justin @ Behind the Bites says
Great creative spin on breakfast. Can't wait to try this when my tomatoes in the garden are ready!
Could these be anymore gorgeous?? I think not. What a lovely twist on breakfast. I'm sure that everyone in my house would love them too!