Cooking An Egg In A Tomato

Pouring an egg into a tomato.

How to Cook An Egg In A Tomato

Here's how to cook an egg inside of a tomato.
3 from 5 votes
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Appetizer, Brunch, Lunch
Cuisine Italian
Servings 3
Calories 266 kcal


  • oven


  • 3 tomatoes medium-sized
  • 3 eggs
  • 3 tbsp. green onions finely sliced
  • 2 oz. mozzarella cheese divided into thirds
  • 6 tbsp. sharp cheddar cheese finely grated
  • vegetable oil for oiling the baking dish
  • 1/4 tsp. Kosher salt divided into thirds
  • black pepper


  • Preheat oven to 390˚F/200˚C.
  • Slice the top quarter of the tomato off. Reserve for later.
  • Use a paring knife to loosen the interior of the tomato.
  • Use a large spoon to scoop out the guts of the tomato.
  • Oil a baking dish with a drizzle of oil.
  • Place the caps of the tomatoes cut-side down in the oil dish. Stand the tomato cups on the lids.
  • Place 1 tablespoon of green onions in each cup, followed with the mozzarella cheese.
  • Crack an egg into each cup. Top with a pinch of salt and pepper.
  • Pile 2 tablespoons of shredded cheddar cheese on each egg.
  • Bake for 20-25 minutes depending on how done you like your eggs. Serve warm.


For a punchier version try adding a tablespoon of pesto or substituting a more robust cheese for the mozzarella. 
This recipe was inspired by viele Rezepte’s recipe.


Calories: 266kcalCarbohydrates: 7gProtein: 18gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 210mgSodium: 532mgPotassium: 436mgFiber: 2gSugar: 4gVitamin A: 1833IUVitamin C: 20mgCalcium: 356mgIron: 2mg
Keyword easy meals, egg, tomato, tomato cup
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2 thoughts on “Cooking An Egg In A Tomato”

  1. Great recipe! I made a few tweaks. I used pepper jack instead of mozzarella, added crumpled bacon bits on top of the green onions and in the shredded cheddar and sprinkled seasoned salt and garlic pepper on top of the egg. It was delicious.

  2. This looks lovely! I am wondering if the scooped out tomato was sprinkled inside with a bit of salt then turned upside down on a little rack or layers of paper towels, the salt would draw out some of the moisture (which would carry out most of the salt with it) and the final dish wouldn’t be quite so watery. Just a thought.

3 from 5 votes (5 ratings without comment)

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