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Easy Eggs Baked in Tomatoes

Easy Eggs Baked in Tomatoes


  • 2 tablespoons olive oil
  • 8 medium tomatoes
  • 8 large eggs
  • 1/4 cup milk
  • 1/4 cup grated Parmesan cheese
  • Salt
  • Freshly ground black pepper
  • 4 tablespoons chopped fresh herbs (like parsley, thyme, rosemary, or a mixture)


  1. Preheat the oven to 375 degrees F. Grease a large, oven-safe skillet with olive oil.
  2. Using a small paring knife, cut around stems of tomatoes and remove them. Use a spoon to scoop out insides of the tomatoes. (Reserve insides and use them to make tomato sauce or salsa.)
  3. Arrange tomato shells snugly in the prepared skillet. Crack an egg into each tomato. Top each egg with 1 tablespoon milk and 1 tablespoon Parmesan. Season each egg with salt and pepper.
  4. Bake until tomatoes are tender, egg whites are set, and yolks are still a little jiggly, 15 to 17 minutes. Let cool 5 minutes and then garnish with fresh herbs. Serve immediately.


  • This recipe originally appeared on PureWow.


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