Egg stuffed roasted tomatoes easily liven up your brunch game with a gorgeous pop of color and flavor. Not only is it pretty and delicious, but this simple dish is also a lighter breakfast you can enjoy any time.
My boys and I are constantly battling over weekend breakfasts and brunch.
But my boys always beg for sweet treats while I sometimes want something savory and a little lighter feeling.
These egg stuffed roasted tomatoes are just the thing!
They are light but full of perfect, sweet tomato flavor that’s so good we can all happily enjoy them.
And they are super easy to make with only a handful of every day ingredients.
Here’s what you’ll need for these protein packed roasted tomatoes:
- Tomatoes – You’ll need large tomatoes for this. If they are too small, it will be hard to get the filling inside and they won’t hold much.
- Olive oil
- Salt & freshly cracked black pepper – To taste.
- Eggs – Large eggs
- Garnish – I use both chopped, fresh chives and shredded Parmesan cheese for garnish for the stuffed tomatoes.
How to make roasted tomatoes stuffed with eggs
These stuffed tomatoes are pretty easy to make.
To do it, start by gently washing the tomatoes to remove any dirt or debris.
Then dry them with a paper towel.
When the tomatoes are ready, use a pairing knife to cut out a circular plug from the tops of each tomato.
Carefully use a sturdy spoon to gently hollow out the seeds and pulp within each tomato.
Place the prepped tomato ‘bowls’ into the wells of a tin muffin pan.
The wells help catch any juices coming from them as they cook.
They also help keep them upright when cooking.
Drizzle the olive oil evenly over the tops of all the tomatoes.
Finally, season them with salt & freshly cracked black pepper before placing them in the oven to bake at 400° for about 8 to 10 minutes.
When the tomatoes are softened a bit, carefully remove the hot pan and gently crack an egg into the center of each of the tomatoes.
Make sure you don’t break the yolks.
Return the filled tomatoes to the oven and continue baking them for an additional 12 to 15 minutes.
When the eggs are cooked to your desired preference, remove them from the oven.
The yolks will become more solid the longer they are in the oven.
Season the stuffed tomatoes with salt & pepper to taste.
Carefully transfer the hot tomatoes to serving plates and top with fresh chives and a sprinkle of shredded Parmesan cheese.
Store any leftover stuffed tomatoes in an airtight container in the fridge for up to 3 days.
Reheat in a 300 degree oven until warmed through.
Tips and tricks
- The longer the eggs cook, the more firm the center becomes. If you like a runny yolk, you can leave them in for a shorter time. If you prefer the yolk cooked fully, leave them in for at least 15 minutes to fully cook them through.
- Make sure you use large tomatoes for this. Smaller ones fall apart when you try to hollow them. They also don’t fit an egg easily.
- Don’t over cook the tomatoes when you first put them in the oven. They won’t be fully roasted before putting the egg in. If you let them go to long, they can become too limp to hold the egg in.
- It makes it easier to place the tomatoes with the hollowed out opening on top when you first bake them. You can easily crack an egg into the cavity this way.
Love stuffed tomatoes? Try these recipes:
These egg stuffed roasted tomatoes are a delicious way to start the day.
Make them and enjoy!
Do you love stuffed tomatoes as much as me?
Try these other stuffed tomato recipes:
- Taco Stuffed Tomatoes
- Chicken Bacon Ranch Stuffed Tomatoes
- Tuna Melt Stuffed Tomatoes
- Bacon Cream Stuffed Tomato Tulips
If you’ve tried these EGG STUFFED ROASTED TOMATOES or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Egg Stuffed Roasted Tomatoes
- 6 large tomatoes
- 1 1/2 tbsp olive oil
- salt & freshly cracked black pepper to taste
- 6 eggs
- chopped chives for garnish
- shredded Parmesan cheese for garnish
- Gently wash the tomatoes well, using your hands to 'scrub' away and dirt or debris. Dry them with a paper towels.
- Using a pairing knife, carefully cut a circular plug out of the top center of each tomato. Use a sturdy spoon to gently hollow out the seeds and pulp within.
- Place the prepped tomato 'bowls' onto the wells of a tin muffin pan. The tomatoes will sit on top of the wells, and the juices that leak out during cooking will collect within preventing any mess in the oven.
- Drizzle the olive oil evenly out over top of the tomatoes. Season them with salt & freshly cracked black pepper, to taste.
- Bake the tomatoes at 400° for 8-10 minutes.
- Remove the hot pan and gently crack an egg into the center of each of the tomatoes, careful not to break the yolks and then discard the shells.
- Return the filled tomatoes to the oven, and continue baking them an additional 12-15 minutes. When the eggs are cooked to your desired preference, remove them from the oven.
- Season the stuffed tomatoes with salt & pepper again, to taste.
- Carefully transfer the hot tomatoes to serving plates, top with fresh chives & a sprinkle of shredded Parmesan cheese, and enjoy!