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These tasty breakfast tomatoes are stuffed with eggs and baked in the oven until the tomatoes are just tender and the egg whites are fully cooked.
Ready in about 30 minutes, this is a great breakfast to make on weekends. And as long as the eggs are fully cooked, you can keep the leftovers too.
I don't know about you, but I LOVE stuffing eggs inside various foods, then baking them. These egg dishes are typically very easy to make, but they look quite impressive.
These tomatoes are wonderful for brunch. They are so delicious, and they also look very pretty. I quite enjoy them, so I make them regularly, for my family and also when we host friends for brunch.
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- Ingredients
- Instructions
- Expert tip
- Frequently asked questions
- Variations
- Serving suggestions
- Storing leftovers
- Related recipes
- Foodie Newsletter
- Recipe Card
Ingredients
You'll only need a few simple ingredients to make these delicious breakfast tomatoes. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:
Tomatoes: Medium-sized, nice and red, but not too ripe.
Olive oil spray: I love olive oil and use it often. But if you're unsure about cooking with it, you can use avocado oil instead. It has a higher smoke point.
To season: I use kosher salt, black pepper, garlic powder, and dried thyme.
Small eggs: I typically use large eggs in my recipes. But here you want to ensure that the eggs fit inside the tomatoes.
Grated Parmesan: It's best to use finely grated cheese and not coarsely shredded, although shredded works too if that's all you have.
Chopped parsley: Used mostly for garnish, so you can skip it if you don't have any on hand.
Instructions
Making these breakfast tomatoes is easy! Scroll down to the recipe card for detailed instructions. Here are the basic steps:
Prep the tomatoes. Start by cutting the tomatoes in half and scooping the pulp and seeds out.
Spray them with olive oil and season them.
Break the eggs into a small ramekin, then slide as much as will fit into the tomato halves.
Top with the parmesan and bake for about 20 minutes at 400°F.
Garnish with parsley and serve.
Expert tip
Ideally, you should use small eggs when making this recipe, to ensure that the entire egg fits inside the tomato half.
However, small eggs are fairly difficult to find these days. The standard seems to be large eggs. So simply break the eggs into a small bowl, and carefully discard some of the egg whites.
Frequently asked questions
Can I broil the tomatoes instead of baking them?
I don't recommend that. The eggs need to be baked gently in the oven. Broiling won't work here.
Can you eat tomatoes for breakfast?
Yes! Of course you can. This recipe is great, or you could try broiled tomatoes. You can also broil or pan-fry tomato slices. Lastly, raw tomatoes are also an excellent choice. Try them sliced with some salt and pepper, or try them in this Israeli salad.
Can you make this recipe with tomato slices?
Not exactly this recipe, but you can try something similar to these bell pepper eggs.
Slice the tomatoes, core and seed the slices, then pour an egg into each tomato ring and cook in some butter until the eggs are cooked to your liking.
It's best to use very firm tomatoes if you try this. Green tomatoes would be best.
Variations
There are two ways to vary this recipe:
- Use different spices. Good options include chili powder, dried oregano, and onion powder.
- Experiment with different cheeses instead of parmesan. Try shredded cheddar or crumbled goat cheese. Both are excellent.
Serving suggestions
I usually serve these tomatoes for brunch. I really like to host brunch, and my buffet for my guests often includes broccoli quiche, keto bagels with cream cheese and smoked salmon, these tomatoes, and keto banana bread.
Sometimes I make these tomatoes for my lunch and serve them with a side of steamed spinach. This is actually one of my favorite lunches!
Storing leftovers
You should only keep the leftovers if the eggs are fully cooked. They keep well in the fridge, in an airtight container, for 2-3 days. Reheat them gently in the microwave on 50% power.
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Recipe Card
4.96 from 111 votes
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Breakfast Tomatoes
These tasty breakfast tomatoes are stuffed with eggs and baked in the oven until the tomatoes are just tender and the egg whites are fully cooked.
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Breakfast
Cuisine: American
Servings: 2 servings
Calories: 148kcal
Author: Vered DeLeeuw
Ingredients
- 2 tomatoes large and firm
- Olive oil spray
- ½ teaspoon Diamond Crystal kosher salt or ¼ teaspoon fine salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon dried thyme
- 4 small eggs
- ¼ cup grated Parmesan
- 2 tablespoons chopped parsley for garnish
Instructions
Preheat your oven to 400 degrees F.
Cut the tomatoes in half. Cut a tiny sliver from the bottom of each half, so that the tomatoes can stand upright without wobbling. Carefully scoop out the seeds and pulp with a spoon. You can run a sharp knife around the pulp to loosen it if needed.
Spray the hollowed tomatoes all over with olive oil. Place them on a baking dish, cut side up. Sprinkle the tomatoes with salt, pepper, garlic powder, and thyme.
Break each egg into a small ramekin, then slide it into a tomato half. If your eggs are large, you’ll need to discard some of the egg whites, to enable the eggs to fit inside the tomatoes.
Top the tomato halves with the Parmesan, 1 tablespoon for each tomato half.
Bake the tomatoes until the egg whites are set, about 20 minutes. Carefully pour out any extra liquids that might have accumulated around the eggs. Garnish with parsley and serve.
Video
Notes
Ideally, you should use small eggs when making this recipe, to ensure that the entire egg fits inside the tomato half.
However, small eggs are fairly difficult to find these days. The standard seems to be large eggs. So simply break the eggs into a small bowl, and carefully discard some of the egg whites.
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Nutrition per Serving
Serving: 2tomato halves | Calories: 148kcal | Carbohydrates: 10g | Protein: 6g | Fat: 10g | Saturated Fat: 3g | Sodium: 485mg | Fiber: 2g
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Cup measurements refer to the standard American cup, which is 240 milliliters. Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read these Terms of Use carefully before using any of my recipes.
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More Keto Breakfast Recipes
- Chaffles Recipe
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About the Author
Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. Click to learn more about Vered.
