Best 7 Baked Eggs In Whole Roasted Tomatoes Recipes

Baked eggs in whole roasted tomatoes is a delightful and visually appealing dish that combines the rich flavors of juicy tomatoes with the protein-packed goodness of eggs. This dish is not only a culinary treat but also a versatile one, making it perfect for a variety of occasions. Whether you're looking for a hearty breakfast, a light lunch, or an elegant brunch, baked eggs in whole roasted tomatoes is sure to satisfy your cravings. With its vibrant colors, tantalizing aromas, and symphony of flavors, this dish is a true celebration of fresh and wholesome ingredients.

Check out the recipes below so you can choose the best recipe for yourself!

BAKED EGGS IN TOMATOES

Baked Eggs in Tomatoes image

These tomatoes baked with corn, chives, Parmesan cheese, and an egg inside make a nice meal along with some rice, orzo, or a thick slice of toasted bread.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Time 1h

Number Of Ingredients 6

Ingredients

4 large beefsteak tomatoes
Coarse salt and ground pepper
1/2 cup fresh or frozen corn kernels
4 large eggs
2 teaspoons snipped fresh chives
1/4 cup grated pecorino or Parmesan cheese (1/4 ounce)

Steps:

Preheat oven to 350 degrees. Line a 9-inch baking dish or pie plate with parchment. With a serrated knife, cut off the top 1/2 inch from each tomato. With a spoon or a melon baller, gently remove seeds and inner membrane, being careful not to break through flesh of tomato. Place tomatoes in dish and season with salt and pepper.
Divide corn among tomatoes. In a medium bowl, whisk together eggs and chives and season with salt and pepper. Divide egg mixture among tomatoes and top with cheese. Bake until egg mixture is set, 45 to 50 minutes. Serve warm.

Nutrition Facts : Calories 148 g, Fat 7 g, Fiber 2 g, Protein 10 g

BAKED EGGS IN WHOLE ROASTED TOMATOES

Baked Eggs in Whole Roasted Tomatoes image

These rustic tomatoes deliver a similar sweet-savory fix. We particularly love the way the eggs soak up the juices.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Number Of Ingredients 6

Ingredients

6 large tomatoes
2 tablespoons extra-virgin olive oil
Coarse salt and ground black pepper
1 tablespoon fresh thyme leaves
2 cloves garlic, thinly sliced
6 large eggs

Steps:

Heat oven to 400 degrees. Slice the top third off tomatoes and use a small spoon to remove core and seeds. Arrange in a baking dish, drizzle with oil, and season with salt and pepper. Sprinkle with thyme and garlic. Roast until tomatoes are tender and caramelized, about 30 minutes.
Crack an egg into each tomato and season with salt and pepper. Bake until eggs are just set, 7 to 9 minutes more.

Nutrition Facts : Calories 150 g, Cholesterol 212 g, Fat 10 g, Fiber 3 g, Protein 8 g, SaturatedFat 2 g, Sodium 109 g

BAKED TOMATOES

Baked Tomatoes image

Provided by Patrick and Gina Neely : Food Network

Categories side-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 9

Ingredients

4 ripe vine-ripened tomatoes
2 tablespoons olive oil, plus more for tossing and drizzling
Kosher salt and freshly ground black pepper
3/4 cup panko breadcrumbs
1/4 cup grated Parmesan
1 tablespoon finely chopped fresh parsley
1 clove garlic, finely chopped
1 shallot, finely chopped
Pinch red pepper flakes

Steps:

Preheat the oven to 450 degrees F.
Slice the tomatoes from core to core. Remove and discard the seeds and juice, and add the tomatoes to a casserole dish. Drizzle with olive oil and sprinkle with salt and pepper.
Combine the 2 tablespoons olive oil, panko, Parmesan, parsley, garlic, shallots, red pepper flakes and some salt and pepper together in a small bowl. Fill the tomatoes with the panko mixture. Bake 20 minutes. Drizzle with a splash of olive oil before serving.

TOMATO BAKED EGGS

Tomato baked eggs image

Whip up these easy baked eggs with a garlicky tomato sauce and serve with crusty bread for a lazy weekend brunch, or light lunch, that's sure to satisfy

Provided by Mary Cadogan

Categories Brunch, Lunch, Main course, Snack, Supper

Time 1h

Number Of Ingredients 5

Ingredients

900g ripe vine tomatoes
3 garlic cloves
3 tbsp olive oil
4 large free range eggs
2 tbsp chopped parsley and/or chives

Steps:

Preheat the oven to fan 180C/ conventional 200C/gas 6. Cut the tomatoes into quarters or thick wedges, depending on their size, then spread them over a fairly shallow 1.5 litre ovenproof dish. Peel the garlic, slice thinly and sprinkle over the tomatoes. Drizzle with the olive oil, season well with salt and pepper and stir everything together until the tomatoes are glistening.
Slide the dish into the oven and bake for 40 minutes until the tomatoes have softened and are tinged with brown.
Make four gaps among the tomatoes, break an egg into each gap and cover the dish with a sheet of foil. Return it to the oven for 5-10 minutes until the eggs are set to your liking. Scatter over the herbs and serve piping hot with thick slices of toast or warm ciabatta and a green salad on the side.

Nutrition Facts : Calories 204 calories, Fat 16 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 7 grams carbohydrates, Fiber 3 grams fiber, Protein 9 grams protein, Sodium 0.27 milligram of sodium

BAKED EGGS AND TOMATOES

Baked Eggs and Tomatoes image

Provided by Patrick and Gina Neely : Food Network

Time 37m

Yield 4 servings

Number Of Ingredients 10

Ingredients

Butter, for ramekins
2 tablespoons olive oil
1 shallot, finely chopped
2 cloves garlic, finely chopped
1/4 teaspoon crushed red pepper flakes
5 plum tomatoes, seeded and roughly chopped
1 tablespoon tomato paste
Kosher salt and freshly ground black pepper
2 tablespoons chiffonade basil leaves, plus more for garnish
4 eggs

Steps:

Preheat the oven to 375 degrees F. Butter 4 (5-inch) oven-safe ramekins or earthenware dishes.
In a medium skillet, heat the olive oil over medium-high heat. Add the shallot, and garlic and saute until fragrant. Stir in the crushed red pepper flakes, tomatoes, and tomato paste and cook until thickened, about 5 minutes. Season with salt and pepper, to taste, and fold in the basil.
Fill the prepared ramekins with the tomato mixture. Top each with a cracked egg. Put the ramekins on a baking sheet and bake until the eggs are set, about 12 to 15 minutes. Remove the ramekins from the oven, garnish with basil and serve.

BAKED EGGS IN TOMATO CUPS

Baked Eggs in Tomato Cups image

From Vegetarian Times 2006 posted to www.dgustibus.com A bit of a warning, this recipe is designed to show off garden fresh heirlooms as well as range free chicken eggs. It isn't going to taste the same with factory chicken eggs and shipped tomatoes.

Provided by drhousespcatcher

Categories Lunch/Snacks

Time 25m

Yield 8 serving(s)

Number Of Ingredients 7

Ingredients

8 large tomatoes
1/3 cup fresh grated parmesan cheese
8 medium eggs
1 teaspoon herbs, of your choice see note
4 slices cheddar cheese or 4 slices American cheese, sliced into four pieces
salt
fresh ground pepper

Steps:

Note the tomatoes should be fresh picked and should be at the point where you can still hollow them out but headed for buttery soft in the next day or so.
Herbs: oregano,chervil, basil, sage, Mrs. Dash.
Preheat oven to 425°F while slicing tomatoes. Remove tops the scoop out seeds and pulp.
Place in a shallow baking dish, sprinkle with a bit of salt or Mrs Dash [I used Italian], fresh ground pepper and put in a pinch of the parmesan cheese.
Crack the egg into the tomato. Sprinkle with pepper, salt or Mrs. Dash, other herbs and a tiny bit of parmesan.
Bake for 20 minutes for soft yolks and 30 to 35 for hard. During the last 4 minutes place two slices of the cheddar cheese in a cross pattern on top. Melt and let brown. When I removed I put a small amount of fresh chives on top of the cheese.
Serves 8.

Nutrition Facts : Calories 170, Fat 10.4, SaturatedFat 5.1, Cholesterol 182, Sodium 222.2, Carbohydrate 7.7, Fiber 2.2, Sugar 5.1, Protein 12.2

EGGS BAKED IN WHOLE TOMATOES

Eggs Baked in Whole Tomatoes image

This dish has simple flavors but really is best served with fresh from the garden tomatoes, it really makes the whole thing special.

Provided by riffraff

Categories Breakfast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 4

Ingredients

4 large ripe tomatoes
4 large eggs
4 tablespoons breadcrumbs
4 slices bacon (optional)

Steps:

Preheat oven to 350 degrees.
Scoop out the centers of the tomatoes, making them into cups.
Break one egg carefully into each tomato.
Sprinkle with salt and pepper.
Sprinkle 1 tablespoon of breadcrumps on top of each egg.
Put one slice of bacon, cut in half, in and X on top of each tomato.
Bake 30 minutes at 350 degrees or until egg is desired doneness.
Broil for one minute or until bacon is desired crispness.

Nutrition Facts : Calories 160.3, Fat 5.9, SaturatedFat 1.8, Cholesterol 186, Sodium 184, Carbohydrate 17.7, Fiber 2.8, Sugar 5.8, Protein 9.8

Tips:

Choose ripe, firm tomatoes that are about the same size so they cook evenly.
Use a sharp knife to cut a thin slice off the top of each tomato, then scoop out the pulp and seeds. Be careful not to cut through the bottom of the tomatoes.
Crack an egg into each tomato and season with salt and pepper.
Bake the tomatoes in a preheated oven at 400°F for 20-25 minutes, or until the eggs are cooked to your liking.
Serve the eggs immediately, topped with fresh herbs or crumbled cheese.

Conclusion:

Baked eggs in whole roasted tomatoes is a simple but delicious dish that is perfect for breakfast, lunch, or dinner. It is also a great way to use up leftover tomatoes. The eggs are cooked to perfection inside the tomatoes, and the roasted tomatoes add a sweet and tangy flavor. This dish is sure to please everyone at your table.