Oven-Baked Eggs in Tomato Recipe

  • Author: Michiel Steur
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 2 (makes 6 eggs) 1x
  • Diet: Vegetarian


This recipe for oven-baked eggs in whole roasted tomatoes is a perfect and healthy vegetarian brunch recipe!



  • 6 extra-large vine tomatoes
  • 6 medium eggs
  • Extra-virgin olive oil
  • Pinch of dried oregano
  • Salt and pepper
  • Freshly grated parmesan cheese


  1. Preheat oven to 200°C.
  2. Slice off the top the tomatoes.
  3. Using a small knife and teaspoon, remove the core and seeds of the tomatoes.
  4. Brush a 6-hole non-stick muffin tin with a small amount of extra-virgin olive oil. Place a tomato in each hole and sprinkle with a little dried oregano.
  5. Cook in the oven for 15 minutes. Remove from oven, crack an egg into each tomato and return to the oven for an additional 8-12 minutes, until eggs are set.
  6. Sprinkle with some freshly grated parmesan cheese, season with some salt and pepper and serve immediately.


Use a 6-hole muffin tin to help keep the tomatoes upright.

  • Category: Breakfast
  • Method: Oven
  • Cuisine: Italian


  • Calories: 357
  • Sugar: 0.2g
  • Sodium: 99.6mg
  • Fat: 23.9g
  • Saturated Fat: 3.5g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 9.1g
  • Fiber: 0g
  • Protein: 25.2g
  • Cholesterol: 0mg

Keywords: oven-baked tomato eggs, eggs baked in tomato, Italian breakfast recipe, Italian brunch recipe, vegetarian eggs brunch recipe