Recipe: Egg-stuffed Tomato

Reading Time: 2 minutes

Updated – I love eggs. I think of them as a vehicle that helps me incorporate more veggies into my day. They’re also filling and for me, that’s always been a priority because I’ve always had busy days. Even when I competed, taking time to eat multiple times a day was challenging and thinking about what I believe a sustainable and healthy lifestyle is for me – it includes eating until I’m content.

I’ve seen posts of people baking eggs in muffin pans to make mini quiches or egg cups with ham or bacon. I love bacon, but personally don’t include it in my regular diet. I figured I could do something similar though I just had to think out of the box a bit. So I found a tomato.

While I was disappointed that the yolk was completely cooked, it was still soft and that was pretty much what I didn’t know I needed this morning.

I  paired it with a pita, but these are great with toast too! Maybe even cut it in half and make a breakfast sandwich with it or with some veggies.

There’s nothing about just eating the tomato, but you can get creative to make this a fuller meal.

What you’ll need

  • whole tomato a little smaller than a fist
  • 1 egg (1 egg per tomato used)
  • cooking spray
  • small baking dish or muffin pan


  1. Pre-heat your oven to 350.
  2. In your baking pan or muffin pan spray a little cooking spray. Your egg will overflow out of the tomato and this will allow it to come right out and not stick.
  3. Cut the top of your tomato off. Try to not cut off too much tomato.
  4. With a spoon, cut and scoop out the seeds in the middle. I scooped out a little meat to make room for the egg, but I didn’t need to cut out a bunch.
  5. Place tomato in baking pan so that it doesn’t move around.
  6. Crack your egg into the tomato. It’ll overflow so don’t be worried, that’s what the cooking spray is for!
  7. Place pan in the middle of the shelf, for me this meant about 4-6″ from the edge of the shelf. Bake your tomato for about 15-25 minutes depending on your oven. When I cooked 2 it was closer to 25 minutes. I kept checking on my tomato every 5 minutes or so to see if the white of the egg was cooked since that’s what I care about.

After your satisfied with how cooked your egg/tomato is, pull it out of the oven. There’s a chance that the egg white will spill over into the pan – I used a fork to loosen this so the tomato wouldn’t be stuck and tear.

You could use a spoon or tongs depending on how big the tomato is and this may help prevent the yolk from popping out, which is actually possible!

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