• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • About
    • Press
  • Browse Categories
  • Work With Us
  • Subscribe
  • Contact

Give Recipe logo

menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Browse Categories
  • Turkish
  • Desserts
  • About
  • Start Here
×

Home » Breakfast » Egg Stuffed Breakfast Tomatoes

Published: Mar 31, 2013 · Modified: Jan 29, 2021 by Zerrin & Yusuf

Egg Stuffed Breakfast Tomatoes

Jump to Recipe·Print Recipe

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!

Egg Stuffed Tomatoes | giverecipe.com | #egg #breakfast

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.

#Egg Stuffed Tomatoes

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.

#Egg Stuffed Tomatoes

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.

#Egg Stuffed Tomatoes

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.

#Egg Stuffed Tomatoes

More Egg Recipes

  • Spinach with Eggs Breakfast
  • Menemen Recipe (Turkish Scrambled Eggs With Tomatoes)
  • Breakfast Stuffed Peppers
  • Turkish Eggs Cilbir Recipe

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!

Sign up for the FREE GiveRecipe Newsletter to get the new recipes into your inbox! And stay in touch with us on Facebook, Pinterest, YouTube and Instagram for all the latest updates.

Print

Egg Stuffed Breakfast Tomato Recipe

Print Recipe

Egg stuffed tomato recipe is perfect for an inspiring breakfast!

  • Author: Zerrin & Yusuf
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 3 1x
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Ingredients

Scale
  • 3 tomatoes
  • 3 tsp butter
  • 3 eggs
  • A pinch of salt for each
  • A pinch of black pepper, for each
  • 1 green onion, chopped

Instructions

  1. Preheat oven at 190C.
  2. Cut the tops of tomatoes.
  3. Remove all the pulp and seeds inside with a spoon.
  4. Place baking paper in a baking dish.
  5. Put tomatoes on it.
  6. Put 1 teaspoon butter into each tomato.
  7. Crack one egg into each tomato.
  8. Sprinkle salt on them.
  9. Cook them in oven for 25-30 minutes.
  10. Sprinkle black pepper on each when cooked.
  11. Top them with a little chopped green onions.
  12. Serve hot with bread sticks.

Nutrition

  • 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

Did you make this recipe?

Tag @give_recipe on Instagram and hashtag it #giverecipe

« Zesty Lemon Carrot Cake
Strawberry Pie with Vanilla Pudding »

Reader Interactions

Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. Jessica says

    June 18, 2016 at 5:45 pm

    Were your yolks still runny after baking 30 min. I love a runny yolk!!

    Reply
    • Zerrin says

      June 21, 2016 at 11:24 pm

      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.

      Reply
  2. Cynthia Sha says

    February 22, 2015 at 8:14 pm

    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 =)

    Reply
  3. MaryAnne says

    March 07, 2014 at 2:30 am

    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.

    Reply
    • Zerrin says

      March 08, 2014 at 12:18 am

      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.

      Reply
  4. Turkey's For Life says

    September 03, 2013 at 8:39 pm

    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! 🙂
    Julia

    Reply
  5. Vicki says

    July 24, 2013 at 9:51 am

    Is 190 c, 375 F for baking these? Really want to make these. Thanks!

    Reply
    • Zerrin says

      July 26, 2013 at 1:18 pm

      That's right Vicki! Bake them at 375F. You will love them!

      Reply
  6. Sue says

    April 10, 2013 at 4:32 am

    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!

    Reply
    • Zerrin says

      April 10, 2013 at 11:03 am

      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!

      Reply
  7. Reeni says

    April 06, 2013 at 5:16 am

    These are so cute Zerrin! A special way to serve eggs! I'd love these not only for breakfast but lunch or dinner too.

    Reply
  8. Bam's Kitchen says

    April 02, 2013 at 6:46 am

    I so have to pin this one. So easy and so delicious! Have a super week. BAM

    Reply
  9. Justin @ Behind the Bites says

    April 02, 2013 at 5:49 am

    Great creative spin on breakfast. Can't wait to try this when my tomatoes in the garden are ready!

    Reply
  10. Monet says

    April 01, 2013 at 7:02 pm

    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!

    Reply

Primary Sidebar

Zerrin & Yusuf

Meet Zerrin and Yusuf Gunaydin: The couple behind this blog. We bring Turkish food into your kitchen! From kebabs to desserts, everything you crave is here.

More about us→

POPULAR

  • Traditional Turkish Breakfast Foods
  • Air Fryer Chicken Wings Baking Powder
  • Baking Powder Chicken Wings Baked In The Oven
  • Adana Kebab (Turkish Ground Lamb Kebab)
  • Healthy Greek Yogurt Coleslaw with Low Fat Dressing
  • Turkish Chicken Kebab Recipe (Tavuk Şiş)

Footer

  • Facebook
  • Instagram
  • YouTube
  • Pinterest

All content, recipes and photographs are copyrighted and the property of Give Recipe. They may not be republished in part or whole without proper credit and permission.

Privacy Policy

Copyright © 2021 GIVE RECIPE

We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. By clicking “Accept”, you consent to the use of ALL the cookies.
Privacy PolicyACCEPT
Manage consent

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
Necessary
Always Enabled
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Non-necessary
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
SAVE & ACCEPT