A baking sheet with eggs baked inside tomatoes.

Julia Mueller

Baking eggs inside of tomatoes makes for an easy and healthful low-carb breakfast. At a minimum, all you need for this recipe are tomatoes, eggs, salt and pepper. There are plenty of ways you can customize this recipe by adding your favorite cheese or sauce or salsa. In 30 to 40 minutes from start to finish, you can make as few or as many as you’d like.

Heat the oven to 425 F, and gather your ingredients. All you need is tomatoes, eggs, salt and pepper, but you can also add grated cheese.

Fresh tomatoes and whole eggs.

Julia Mueller

Remove the stems from the tomatoes, and slice off the tops.

Tomatoes without tops.

Julia Mueller

Use a spoon to scoop out the seeds and moisture inside the tomatoes.

Gutted tomatoes.

Julia Mueller

Place the tomatoes on an oven-safe dish, and press about a tablespoon (or more, to taste) of grated cheddar cheese into the bottom of each tomato.

Hollowed-out tomatoes with grated cheese inside.

Julia Mueller

Carefully crack an egg into the opening of each tomato.

Tomatoes with raw eggs inside.

Julia Mueller

Place the baking sheet on the center rack of the preheated oven, and bake for 18 to 30 minutes. Remove eggs from the oven, and serve with chopped green onion, salt, pepper and more shredded cheese, if desired.

Tips

For runnier yolks, bake 18 to 20 minutes, and for completely cooked eggs, bake 25 to 30 minutes.

Cooked eggs and tomatoes, topped with chopped green onion.

Julia Mueller