These Baked Eggs in Tomatoes make a delicious addition to a family brunch or a perfect meal all by itself.
We planted a bunch of tomatoes this year. Six plants started in pots, three from seeds. Some are doing better than others. Plus, we had a late summer here, so I think our foggy mornings didn’t make the tomatoes too happy.
But, that didn’t stop me from eating fresh and delicious tomatoes. Other gardens were more successful this summer, and friends were happy to share their bounty with us!
I found this recipe from Martha. And the variations are endless. You cut the top off of your big, juicy beefsteak tomato and spoon out the seeds and innards. Place inside your tomato some corn kernels, but I also can see spinach, ham or bacon in the tomato, too.
Whisk separately your eggs and chives. My honey loves capers, so we threw them in, too. Pour into the tomato and top with parmesan cheese. Again, why not cheddar or Swiss?
This was a tasty little quiche that embodies summer. Yes, I’m not willing to let summer go just yet. Even if the nights are getting nippy here.
My tomato plants are full with tomatoes that are about to turn red. I’m keeping guard so this mean squirrel won’t take any away, like he snatched our strawberries. Summer tomatoes are special and this is a great way to honor them!
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Baked Eggs in Tomatoes
Ingredients
- 4 large beefsteak tomatoes
- ½ teaspoon salt
- ¼ teaspoon black pepper ground
- ½ cup corn kernels fresh or frozen
- 4 eggs large
- 2 teaspoon chives diced
- 1 tablespoon capers
- ¼ cup Parmesan cheese grated
Instructions
- Preheat oven to 350ºF.
- Line a 9-inch baking dish with parchment paper. Set aside.
- Cut the top ½ inch off the tomatoes. With a spoon, gently remove seeds and inner membrane of the tomato.
- Place tomatoes onto prepared dish. Season with salt and pepper.
- Divide the corn equally into the 4 tomatoes, approx 2 tablespoon for each
- In a small bowl, whisk together the eggs, chives, capers, salt and pepper. Divide egg mixture among the tomatoes and top with parmesan cheese (approx 1 tablespoon on each tomato)
- Bake until egg mixture is set, 45-50 minutes.
- Serve warm.
Notes
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
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Written by Laura Bashar
Hi, I’m Laura, a certified professional cook and cookbook author living in San Diego. I have been sharing my family’s favorite recipes inspired from all over the world since 2008. Let’s cook up something fun!
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This is a brilliant idea! Nothing tastes better than a garden fresh tomato, especially in the morning. I will definitely try these! Thanks for the idea.