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+ servings
Baked Eggs in Tomatoes
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins

A simple, fresh recipe for baked eggs in tomatoes, baked up with cheddar, spinach, and chives.

Recipe Type: Breakfast
Makes: 2 servings
Author: Brooklyn Supper, adapted from Martha Stewart
  • 1 teaspoon olive oil
  • 4 firm, large tomatoes
  • 4 small eggs
  • 1/2 cup baby spinach, cut into ribbons
  • 1/4 cup flavorful cheddar, crumbled
  • 2 tablespoons minced chives
  • sea salt to taste
  • fresh ground pepper to taste
  1. Preheat oven to 350 degrees F. Drizzle olive oil into a cast iron skillet.
  2. Cut tops off the top third of tomatoes and scoop seeds and inside flesh, being careful to keep sides thick and intact. Sprinkle the inside of each tomato with a good pinch of sea salt.

  3. Divide spinach and cheese into four portions and stuff into four tomatoes.
  4. Break eggs, one at a time, into a small bowl. Sprinkle each egg with a pinch of sea salt, and then gently tip egg into each of the tomatoes. Top with a sprinkle of chives and several twists of pepper.
  5. Gently place tomatoes onto oiled skillet, and carefully slide into oven. Cook for 35 - 40 minutes, or until egg whites have set up. (Keep in mind that baked egg yolks tend to stay translucent, so the whites are the best way to gauge done-ness.)
  6. When whites are firm and cooked through, remove skillet from oven and cool tomatoes for 10 minutes. Serve with good bread, sea salt, and olive oil.