Baked Eggs in Tomatoes


Breakfast is our favorite meal. It’s the meal that fuels our long days, and the quiet morning moments in the kitchen allow us to slowly wake up together. Combining our love of eggs and tomatoes, this dish is a highlight for those cooler mornings when we crave something warm from the oven.

The texture of the cooked egg changes in a matter of minutes; cooking time will vary greatly depending on how soft the tomatoes are. Insert a toothpick into the egg to check for your preferred consistency. You may need to use medium-grade eggs rather than large if your tomatoes are on the small side. You can also take out some of the whites when you’re filling the tomatoes if the egg volume is too large.


  • 4 medium tomatoes, tops removed and cores cut out
  • Olive oil, for brushing
  • 4 eggs, medium or large size, depending on size of tomatoes (see above), at room temperature
  • ¼ cup (15g) chopped fresh flat-leaf parsley
  • ¼ cup (25g) freshly grated Parmesan
  • Kosher or sea salt and freshly cracked black pepper



  1. Preheat the oven to 350°F (175°C). Line a sheet pan with parchment paper. Make 4 small rings with crumpled foil as seats for the tomatoes and place the rings on the lined sheet pans.
  2. Brush the top edges and outsides of the tomatoes with oil. (If the tomatoes are large and thick skinned, pre-bake them for 5 minutes.)
  3. Crack one egg into each tomato. Sprinkle parsley and Parmesan on top. Season with salt and pepper. Place tomatoes on their foil “seats” on the prepared sheet pans.
  4. Bake the tomatoes for 25 to 35 minutes, or until the egg is cooked to the desired consistency. Pierce the egg with a fork or toothpick to test its consistency.