Egg Stuffed Tomatoes

Prep Time
Cook Time
1h 5m
Ready In

"When making these, make sure you use tomatoes that are not overly ripe as they will fall apart easily when trying to hollow them out. These are a tasty breakfast or brunch item. I like serving this on a lettuce leaf. When making these for a crowd I put the tomatoes in muffin tins."

Original recipe yields 4 servings


  • Serving Size: 1 (221.2 g)
  • Calories 130
  • Total Fat - 5.9 g
  • Saturated Fat - 2.3 g
  • Cholesterol - 167.6 mg
  • Sodium - 122.2 mg
  • Total Carbohydrate - 11.1 g
  • Dietary Fiber - 2.4 g
  • Sugars - 4.9 g
  • Protein - 9.5 g
  • Calcium - 104.7 mg
  • Iron - 1.3 mg
  • Vitamin C - 22.2 mg
  • Thiamin - 0.1 mg

Step 1

Preheat oven to 350 degrees Fahrenheit.

Step 2

Line a 9 inch baking dish with parchment paper.

Step 3

With a serrated knife, cut off the top 1/2 inch from each tomato.

Step 4

With a spoon, gently remove the seed and inner membrane being careful not to break through flesh of tomato.

Step 5

Place tomato in baking dish and season with salt and pepper.

Step 6

Divide corn and chives among tomatoes.

Step 7

Break an egg into each tomato and top with cheese and red pepper flakes.

Step 8

Bake until egg is set, about 35 to 45 minutes.

Step 9


Tips & Variations

No special items needed.



what a great recipe, I didn't use beefsteak tomatoes never the less they were still wonderful, I can't wait to make this again, it's the perfect weekend brunch food, QueenBea thanks!

review by:
(24 Sep 2012)

Bergy (RIP" Forever in our Kitchen)

Very tasty attractive recipe. With Bea's permission I took some liberties with this recipe. I needed to change it so that prior to serving it only needed 15 minutes cook time. What I did was make this recipe ideal for a family where everyone gets up at their own leisure but you still want to serve a lovely breakfast. I prepared the tomato, salt and pepered it, baked it in a 350 oven for 20 minutes, removed itfrom the oven. Scrambled an egg with the corn and chives, filled the tomato with eggs. Topped the stuffed tomato with parmesan and chili flakes and set it aside. When I knew it would be 15 minutes before serving I popped it into a 375f oven for about 12 minutes - Piping hot and delicious. In this case it coinsided being served along side another totally different breakafast of 5 minute soft boiled eggs. Bea it worked perfectly.

(6 May 2012)