These delicious breakfast tomatoes with egg from the oven are the recipe you are looking for if you want to make a healthy and easy recipe for breakfast. The stuffed tomatoes are filled with Parmesan cheese, egg, and Italian herbs. Low in carbohydrates, healthy and delicious. A delicious recipe for breakfast and brunch.
Breakfast Tomatoes with Eggs
Today I will share a healthy breakfast with you. These super delicious tomatoes are filled with egg, Parmesan cheese, and a delightful Italian herb mixture. Bake for 30 minutes, and set the table while it starts to smell nice.
The tomatoes are easiest to serve on a small plate with a knife and fork. By the way, another tip: make sure you put the tomatoes straight in your casserole dish. That sounds very logical, but the tomatoes have a slight bulge at the bottom, so there is a danger of falling.
Cutting a small strip off the bottom to make it straight is impossible because the tomato skin is very thin, and your egg will run out. So I placed the tomatoes on a small square of aluminum foil. But of course, you can also use an egg cup.
And are you looking for other tasty breakfast and brunch recipes? Then consider this Greek Yoghurt with plums, pancakes with raspberries and crème fraîche or home-baked sugar buns.
What do you need for Egg Stuffed Breakfast Tomatoes?
To prepare this breakfast of tomatoes with eggs, you need the following ingredients. You can find the correct amounts in the recipe card at the bottom of the blog:
- Tomatoes - Since you will be filling the tomatoes, you will need medium-sized or large firm tomatoes. Roma tomatoes are possible but difficult to put down because they have a pointed bottom. Plum tomatoes or beef tomatoes are even better.
- Eggs - For the filling. Use three eggs size L or four eggs size M.
- Parmesan cheese - A delicious salty cheese from the Italian kitchen, which melts wonderfully in the oven and gives the tomato and egg an excellent taste.
- Italian herbs - This spice mix with parsley, oregano, chives, and basil gives a delicious taste to these stuffed tomatoes with egg.
How to prepare Egg and Cheese Stuffed Tomatoes
You can find a printable recipe with a step-by-step description at the bottom of this blog.
- Wash and cut the tops of the tomatoes. Remove the flesh from the tomato with a spoon. You will no longer use the filing.
- Sprinkle some Parmesan cheese at the bottom of the tomato.
- Fill the tomato with the beaten egg.
- Sprinkle with the remaining Parmesan cheese and Italian herbs. Bake for 30 minutes in a preheated oven at 390 °F (200 °C).
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Breakfast Tomatoes with Eggs
Equipment
- oven dish
Ingredients
- 4 tomatoes medium-sized or large
- 3 eggs size L
- ½ cups Parmesan cheese
- 1 teaspoon Italian herbs
Ingredients you need per step are listed below the step in Italic
Instructions
- Preheat the oven to
390 °F or 350 °F - Slice the top off the tomatoes and remove the tomato seeds with a spoon. Be careful you don't want to damage the bottom.4 tomatoes
- Break the eggs into a bowl and mix them.3 eggs
- Slice the Parmesan. Spread half of the Parmesan cheese on the bottom of the tomatoes.½ cups Parmesan cheese
- Pour the eggs into the tomatoes.
- Sprinkle the remaining cheese and herbs on the eggs.1 teaspoon Italian herbs
- Put the tomatoes in a bowl and place them in the oven.
- Bake for 30 minutes
Notes
- Pre-fill the tomato in the morning, place it in a baking dish, and cover. That way, you only have to slide them into the oven later.
Lizet says
These tomatoes with eggs are our treat for the weekends. So easy to make and delicious.
Jere says
What a fun way to serve eggs, and during tomato season this is a great way to use up tomatoes. Love the simplicity of the recipe.
Karen says
This was amazing! I love anything that includes tomatoes and especially love recipes that make them the star! Really great breakfast - can’t wait to make again!
Andréa says
Thank you!
Andréa says
It is, and such a great addition to the breakfast menu
Andréa says
Thank you, this was really delicious!