Last Updated on July 19, 2026 by Ellen Christian

Looking for a delicious way to use fresh garden tomatoes? These Baked Eggs in Tomatoes are an easy breakfast, brunch, or light lunch that’s ready in about 30 minutes.

Juicy tomatoes are hollowed out, filled with eggs, and baked until the whites are set and the yolks are perfectly cooked. A crunchy topping of toasted breadcrumbs, Parmesan cheese, and fresh parsley adds incredible flavor and texture.

If your garden is overflowing with ripe tomatoes, this simple recipe is one you’ll want to make again and again.

Baked Eggs in Tomatoes Recipe

This easy recipe is similar to the Baked Eggs in Portobello Mushrooms I’ve shared in the past. Serving eggs in tomato cups is a simple way to add more vegetables to your diet.

Why You’ll Love This Recipe

• Great way to use garden tomatoes
• High-protein breakfast
• Naturally gluten-free (without breadcrumbs)
• Easy enough for busy mornings
• Ready in about 30 minutes
• Perfect for breakfast, brunch, or lunch
• Looks elegant enough for guests

Ingredients

• 4 medium tomatoes
• 4 large eggs
• Salt and black pepper
• 1/4 cup toasted breadcrumbs
• 1/4 cup grated Parmesan cheese
• 2 tablespoons chopped fresh flat-leaf parsley

How to Make Baked Eggs in Tomatoes

1. Preheat the oven to 400°F.
2. Slice the tops off the tomatoes and scoop out the seeds and pulp with a spoon.
3. Sprinkle the inside of each tomato with salt and pepper.
4. Arrange the tomatoes in a baking dish or muffin pan to keep them upright.
5. Crack one egg into each tomato.
6. Bake for 25–30 minutes, depending on how firm you like your yolks.
7. During the last 2–3 minutes, sprinkle the eggs with toasted breadcrumbs and Parmesan cheese.
8. Return to the oven until the cheese melts and the breadcrumbs become lightly golden.
9. Garnish with fresh parsley and serve immediately.

The Best Tomatoes for Baked Eggs

Choose tomatoes that are large enough to hold an egg while still fitting snugly in your baking dish.

The best varieties include:

• Roma tomatoes
• Campari tomatoes
• Medium slicing tomatoes
• Early Girl tomatoes
• Celebrity tomatoes

Avoid oversized beefsteak tomatoes unless you plan to use two eggs. Very small tomatoes won’t have enough room for the egg.

A tomato with a flat bottom works best because it stands upright during baking.

Fresh Herbs That Pair Well with Eggs

Fresh herbs really make this recipe shine. Try one herb or mix several together.

• Parsley
• Chives
• Basil
• Thyme
• Oregano
• Dill
• Tarragon

If you’re using dried herbs, use about one-third as much since dried herbs are more concentrated.

Tips for Perfect Tomato Egg Cups

Use a Muffin Tin

A standard muffin pan helps keep the tomatoes upright while baking and prevents them from tipping over.

Remove Excess Juice

After scooping out the tomatoes, turn them upside down on a paper towel for about five minutes. This removes excess moisture and prevents watery tomato cups.

Don’t Overfill

Large eggs fit most medium tomatoes. If your tomato is smaller, pour off a little of the egg white before adding it.

Season the Tomato

Don’t forget to season the inside of each tomato before adding the egg. This simple step adds flavor throughout the dish.

Watch the Yolks

Cooking time depends on how you like your eggs.

• 20–22 minutes: softer yolks
• 25 minutes: jammy yolks
• 28–30 minutes: firm yolks

What size eggs do you use for tomato egg cups?

I use large eggs because they are the most common at our grocery store. But, you can use another size. If you have more room left in the tomato cups, just add another egg.

If you don’t have enough room, leave out a bit of the white. If you pour too much in, it will spill over and cook onto the bottom of the muffin tin.

Variations

Make this recipe your own with a few easy additions.

Add cheese

• Mozzarella
• Cheddar
• Gruyère
• Goat cheese
• Feta

Add vegetables

• Spinach
• Mushrooms
• Bell peppers
• Green onions
• Kale

Add protein

• Crumbled bacon
• Ham
• Breakfast sausage
• Smoked salmon

Are These Shakshuka Eggs?

No.

Shakshuka is made by poaching eggs in a seasoned tomato sauce with peppers, onions, garlic, and spices.

This recipe bakes whole eggs inside fresh tomatoes instead, creating individual tomato cups that are simple, fresh, and perfect for summer.

What to Serve with Baked Eggs in Tomatoes

These tomato egg cups make a complete light meal, but they also pair well with:

• Buttered sourdough toast
• English muffins
• Fresh fruit
• Hash browns
• Roasted potatoes
• Mixed green salad
• Crispy bacon
• Breakfast sausage
• Avocado slices

Can I Make These Ahead?

They’re best served fresh, but you can prepare the tomatoes ahead of time.

Simply hollow out the tomatoes, refrigerate them, and fill them with eggs just before baking.

Leftovers will keep in the refrigerator for up to two days.

Reheat gently in a 300°F oven or microwave until warmed through.

Frequently Asked Questions

Can I use cherry tomatoes?

No. Cherry tomatoes are too small to hold an egg. Stick with medium slicing tomatoes.

Can I make these gluten-free?

Yes. Simply omit the breadcrumbs or use gluten-free breadcrumbs.

Can I freeze baked eggs in tomatoes?

Freezing isn’t recommended because tomatoes become watery after thawing.

Why are my tomatoes watery?

Tomatoes naturally release moisture while baking. Letting them drain upside down for a few minutes before filling helps reduce excess liquid.

Can I cook them in an air fryer?

Yes. Cook at 350°F for about 12–15 minutes, depending on the size of your tomatoes and how you like your eggs.

Storage & Reheating

These baked eggs in tomatoes are best enjoyed fresh from the oven, but leftovers can be stored for a quick breakfast or lunch the next day.

Storing Leftovers

Allow the tomato cups to cool completely before transferring them to an airtight container. Store them in the refrigerator for up to 2 days.

Because fresh tomatoes naturally release moisture as they sit, the texture may become a bit softer after refrigeration, but they’ll still taste delicious.

Reheating

For the best texture, reheat the tomato cups in a 300°F oven for 10 to 15 minutes, or until heated through. This helps the tomatoes warm evenly without overcooking the eggs.

If you’re short on time, microwave each tomato cup for 30 to 60 seconds. Heat in short intervals to avoid making the eggs rubbery.

Can You Freeze Them?

Freezing isn’t recommended. Tomatoes become watery and mushy after thawing, and the eggs can develop a rubbery texture. For the best flavor and texture, enjoy this recipe fresh or within a couple of days of making it.

More Ways to Use Garden Tomatoes

If your tomato plants are producing more than you can eat, don’t miss these recipes:

• Cherry Tomato Relish for Fish and Pork
• Refrigerator Pickled Tomatoes
• Homemade Tomato Sauce
• Roasted Cherry Tomatoes
• Fresh Garden Salsa

And if your hens are laying more eggs than you can keep up with, you’ll also love my collection of 24 Recipes to Use Up Too Many Eggs.

I found this recipe in The Fresh Egg Cookbook. Reposted with permission.