Best 10 Eggs In Tomatoes Recipes

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Eggs in tomatoes is a simple yet flavorful dish that is enjoyed in many cultures around the world. There are countless variations of the recipe, but they all share a few key ingredients: eggs, tomatoes, and onions. The dish can be prepared in a variety of ways, including frying, scrambling, or baking. It can be served as a main course or a side dish, and it is often accompanied by rice, bread, or potatoes. Eggs in tomatoes is a delicious and versatile dish that is perfect for any occasion.

Let's cook with our recipes!

SCRAMBLED EGGS AND TOMATOES



Scrambled Eggs and Tomatoes image

A fast meal of eggs scrambled with tomatoes, and then seasoned with some salt, sugar, and soy sauce. This was the very first recipe I cooked, with a little help from my parents...I think I was about 5 or 6 at the time. Eat as it is, or serve over rice.

Provided by SCGOATS

Categories     100+ Breakfast and Brunch Recipes     Eggs     Scrambled Egg Recipes

Time 15m

Yield 2

Number Of Ingredients 5

2 large eggs, beaten
2 tomatoes, coarsely chopped
1 ½ teaspoons sugar
salt to taste
1 dash soy sauce

Steps:

  • In a skillet over medium heat, scramble eggs until almost done. Remove to a plate.
  • Return skillet to medium heat, and stir in tomatoes. Cook 2 to 3 minutes. Stir in sugar, salt, and soy. Return eggs to skillet; cook, stirring, about 1 minute more.

Nutrition Facts : Calories 93.9 calories, Carbohydrate 5.2 g, Cholesterol 186 mg, Fat 5.2 g, Fiber 1.5 g, Protein 7.4 g, SaturatedFat 1.6 g, Sodium 104.3 mg, Sugar 3.6 g

TOMATO EGGS RECIPE (CHINESE STYLE)



Tomato eggs recipe (Chinese style) image

Tomato eggs (蕃茄炒蛋/ 西红柿炒蛋) is home-cooked comfort food popular in Chinese families. It is a quick and easy dish that you can get onto the dining table in 15 minutes.

Provided by KP Kwan

Categories     Main

Time 15m

Number Of Ingredients 12

2 tomatoes (8 oz or 250g)
1/4 tsp of salt
1 tbsp of ketchup
2 tsp of sugar
2 tbsp scallion (white sections, thin rings)
2 tbsp water
4 eggs
1/4 tsp of salt
1/4 tsp of ground white pepper
1 tsp of cornstarch mix with 2 tbsp of water (cornstarch slurry)
2 tbsp of scallion (green section, thin rings)
2 tbsp of cooking oil

Steps:

  • Cut the scallion into thin rings and separate the green and white sections.
  • Cut the tomatoes into small dices.
  • Saute the white section scallion in oil. Then add the remaining ingredients in A, Cook for 2 minutes. Add the cornstarch slurry. Remove.
  • Mix the ingredient in B. Pour into a pan with some oil over medium heat. Stir until it becomes half-cooked scrambled eggs.
  • Return the tomatoes to the pan. Add some green scallion, Have a quick mix and dish out. Garnish with more green scallion.

Nutrition Facts : Calories 324 calories, Carbohydrate 14 grams carbohydrates, Cholesterol 372 milligrams cholesterol, Fat 24 grams fat, Fiber 2 grams fiber, Protein 14 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 809 milligrams sodium, Sugar 10 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 18 grams unsaturated fat

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

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

CHINESE STIR-FRIED TOMATOES AND EGGS



Chinese Stir-Fried Tomatoes and Eggs image

Home-style Chinese food at its simplest and, arguably, tastiest, this dish is the object of nostalgia for many Chinese immigrants (and their children). Well-seasoned eggs scrambled until just-set combine at the last moment with a sweet-tart ginger-tomato sauce. Serve with lots of steamed rice. When tomatoes are out of season, canned tomatoes in juice work best.

Provided by Francis Lam

Time 20m

Yield Serves 2 or 3, with rice

Number Of Ingredients 12

6 eggs
Kosher salt
1/2 teaspoon sesame oil
1 tablespoon Shaoxing rice wine or dry sherry
1 teaspoon cornstarch
1 teaspoon sugar
2 tablespoons ketchup
1 pound beefsteak tomatoes in season, or 1 14.5-ounce can of diced tomatoes in juice
4 tablespoons vegetable oil
3 scallions, sliced
1 teaspoon minced ginger (from about 1/4-inch nub)
Steamed rice, for serving

Steps:

  • In a mixing bowl, beat the eggs well with 1 teaspoon salt, sesame oil and rice wine or sherry. In a small bowl, stir together the cornstarch and 2 tablespoons water until well combined, then stir in the sugar and ketchup.
  • If using fresh tomatoes, core and cut them into 1/2-inch wide wedges.
  • Heat a wide nonstick skillet over high heat with 3 tablespoons of vegetable oil. When the oil shimmers, add most of the scallions, saving some to garnish. Cook, stirring, until very aromatic, about 20 seconds. Add the eggs, and cook, stirring well with a spatula or chopsticks, until just set but still runny, about 45 seconds. Pour the eggs back into the mixing bowl, and wipe out the pan.
  • Reheat the pan over high heat with the remaining tablespoon of oil. When it is hot, add the ginger and cook until aromatic, about 15 seconds. Add the tomatoes and salt to taste; cook, stirring occasionally, until the flesh has softened but still has some shape and the juices have begun to form a sauce, 2-3 minutes. (If using canned tomatoes, add the juice as well and cook about 4 minutes, to reduce it to a saucelike consistency.)
  • Reduce the heat to medium. Give the cornstarch-ketchup mixture a stir in its bowl, then stir it into the pan. Cook, stirring, until the sauce returns to a boil and thickens. Taste and adjust seasoning with salt, sugar or more ketchup - you want a savory, tart-sweet sauce. Stir the eggs in the bowl to cut up the curds a bit, then return them to the pan. Cook, stirring, for a few seconds to finish cooking the eggs and to combine. Top with the reserved scallions, and serve with steamed rice.

Nutrition Facts : @context http, Calories 351, UnsaturatedFat 22 grams, Carbohydrate 13 grams, Fat 28 grams, Fiber 3 grams, Protein 12 grams, SaturatedFat 4 grams, Sodium 676 milligrams, Sugar 8 grams, TransFat 0 grams

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

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

EGGS IN TOMATO SAUCE



Eggs in Tomato Sauce image

Provided by Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 13

4 tablespoons extra virgin olive oil
2 1/2 cups tomato sauce (see 'Salsa di 5 minuti', recipe follows)
8 eggs
4 ounces scamorza or mozzarella, sliced
6 fresh basil leaves
Salt and freshly ground black pepper
4 tablespoons extra-virgin olive oil
1 medium onion, finely chopped
1 clove garlic, finely chopped
Dried chili peppers, crushed
1 (28-ounce) can peeled plum tomatoes, pureed
Salt
3 fresh basil leaves, torn

Steps:

  • Heat the olive oil in a large saute pan and add the tomato sauce. Bring to a boil.
  • Add the eggs, one at a time to different spots in the pan, allowing them to cook right in the sauce. Scatter the scamorza or mozzarella cheese on top.
  • Simmer on low to medium heat, with lid on, for approximately 5 minutes.
  • Remove the lid, and add the torn basil leaves at the very end. Season with salt and pepper, and serve immediately.
  • Heat the olive oil in a saucepan and add onion, garlic, and chili peppers. Gently fry ingredients together.
  • Add pureed plum tomatoes to saucepan. Simmer on low to medium heat for 10 minutes.
  • Season with salt, to taste. Add basil leaves at the very end.

EGGS IN TOMATOES



Eggs in Tomatoes image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 10

6 slices rustic bread
2 tablespoons extra-virgin olive oil, plus more for brushing and drizzling
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
One 10-ounce container mushrooms, sliced
1 green bell pepper, sliced
1 yellow bell pepper, sliced
Red pepper flakes, as needed
One 28-ounce can crushed tomatoes
6 large eggs

Steps:

  • Heat a grill pan over medium-high heat. Brush the bread with some olive oil and season with salt and pepper. Grill until nicely toasted on both sides.
  • Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the mushrooms, peppers and red pepper flakes. Season with salt and pepper and cook until the vegetables are just starting to brown, a few minutes. Add the tomatoes and bring to a simmer. Add some water if it is too thick.
  • Using a large metal spoon or ladle, form 6 evenly spaced divots in the sauce. Crack an egg into each divot and season with salt and pepper. Cover and simmer until the eggs are cooked to your liking.
  • Spoon some sauce over each slice of bread and top with an egg. Drizzle with olive oil.

EGGS POACHED IN TOMATO SAUCE



Eggs Poached in Tomato Sauce image

This is very old recipe given to my by my mother-in-law. Serve over penne or pasta of your choice.

Provided by Bren

Categories     World Cuisine Recipes     European     Italian

Time 1h25m

Yield 4

Number Of Ingredients 13

2 tablespoons olive oil, or to taste
½ onion, finely chopped
2 cloves garlic, finely chopped
8 cups tomato sauce
¼ cup dry red wine, or more to taste
1 tablespoon dried parsley
1 tablespoon dried basil
1 tablespoon dried oregano
½ teaspoon salt
¼ teaspoon freshly ground black pepper, or more to taste
1 bay leaf, or more to taste
1 pinch red pepper flakes
8 eggs

Steps:

  • Heat olive oil in a large skillet over medium heat. Cook and stir onion and garlic in hot oil until tender, about 5 minutes.
  • Stir tomato sauce, red wine, parsley, basil, oregano, salt, pepper, bay leaf, and red pepper flakes with the onion and garlic; bring to a simmer, reduce heat to low, and cook until the sauce has thickened, about 45 minutes.
  • Crack eggs into a bowl one at a time and gently slide them into the tomato sauce; cook until beginning to firm, 2 to 3 minutes. Spoon sauce over the eggs to cover. Place a lid on the skillet and simmer until sauce has thickened, about 30 minutes.

Nutrition Facts : Calories 354 calories, Carbohydrate 32.1 g, Cholesterol 372 mg, Fat 17.8 g, Fiber 8.3 g, Protein 19.9 g, SaturatedFat 4.2 g, Sodium 3002.6 mg, Sugar 21.7 g

BAKED EGGS IN TOMATO SHELLS



Baked Eggs in Tomato Shells image

Provided by Pierre Franey

Categories     easy, appetizer

Time 1h

Yield 4 servings

Number Of Ingredients 9

4 large ripe tomatoes
Salt and freshly ground pepper to taste
1/2 cup chopped white onions
1 tablespoon finely chopped garlic
4 tablespoons chopped fresh basil or Italian parsley
2 tablespoons olive oil
4 medium eggs
4 tablespoons grated Parmesan cheese or Gruyere
4 sprigs watercress for garnishing

Steps:

  • Preheat oven to 425 degrees.
  • Core the tomatoes and cut off a small slice from the tops of the tomatoes. Reserve.
  • Run paring knife around the inner rim of the tomatoes. Carefully scoop out the pulp to make a hollow shell or case. Reserve the pulp.
  • Sprinkle the insides with salt and pepper. Place the tomatoes on a rack. Turn upside down to drain.
  • Chop the reserved tomato slices and pulp coarsely.
  • Combine the chopped tomatoes, onions, garlic, basil, olive oil, salt and pepper. Scatter the mixture evenly over the bottom of an ovenproof baking dish large enough to hold the tomatoes snugly.
  • Place the tomatoes right side up and break an egg inside each one. Sprinkle with salt and pepper. Scatter the Parmesan cheese over evenly.
  • Place in the oven and bake for 20 to 25 minutes. Do not let the yolks become too firm. Serve immediately and garnish with watercress sprigs.

Nutrition Facts : @context http, Calories 220, UnsaturatedFat 9 grams, Carbohydrate 10 grams, Fat 15 grams, Fiber 3 grams, Protein 12 grams, SaturatedFat 5 grams, Sodium 571 milligrams, Sugar 5 grams, TransFat 0 grams

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

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

Tips:

  • Use ripe tomatoes: The riper the tomatoes, the sweeter and more flavorful your dish will be.
  • Don't overcrowd the pan: If you're cooking a large batch of eggs in tomatoes, cook them in batches so that they don't steam.
  • Add some herbs and spices: Herbs like basil, oregano, and thyme, and spices like garlic, paprika, and red pepper flakes can add a lot of flavor to your dish.
  • Serve with crusty bread or rice: Eggs in tomatoes is a great dish to serve with crusty bread or rice, which can help to soak up the delicious sauce.

Conclusion:

Eggs in tomatoes is a classic dish that is easy to make and delicious. It's a great way to use up leftover tomatoes, and it's also a healthy and satisfying meal. With a few simple tips, you can make the perfect eggs in tomatoes every time.

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