Transform ordinary tomatoes into extraordinary breakfast cups with this brilliant recipe that will leave you amazed at how something so simple can taste so incredible! These beautiful baked egg-stuffed tomatoes combine the natural sweetness of ripe tomatoes with creamy eggs, melted mozzarella, and fresh green onions for a breakfast that looks as stunning as it tastes. Perfect for weekend brunches, special occasions, or whenever you want to elevate your morning routine with minimal effort and maximum flavor.
Ingredients
For the Egg-Stuffed Tomatoes:
- 4 large ripe tomatoes
- 4 fresh chicken eggs
- 1 bunch green onions, chopped
- 50-70g (1.8-2.5 oz) mozzarella cheese, grated
- Salt to taste
- Ground black pepper to taste
- 2 tablespoons (30ml) mayonnaise
- Olive oil for drizzling
For the Optional Sauce:
- 1 clove garlic, minced
- Reserved tomato pulp
- Salt to taste
- 1 tablespoon (15g) cornstarch
Instructions
- Preheat oven: Heat your oven to 200°C (400°F/Gas Mark 6).
- Prepare tomatoes: Cut off the bottom (stem end) of each tomato to create a stable base. Carefully hollow out the tomatoes, removing all the pulp and seeds. Reserve the pulp if making the optional sauce.
- Season tomato cups: Lightly season the inside of each hollowed tomato with salt and pepper.
- Add cheese and herbs: Place a small amount of grated mozzarella and chopped green onions in the bottom of each tomato cup.
- Crack eggs: Carefully crack one egg into each tomato cup, ensuring the yolk stays intact.
- Season eggs: Lightly season the eggs with salt and pepper to taste.
- Add toppings: Top each egg with more grated mozzarella cheese and a small dollop of mayonnaise.
- Prepare for baking: Place the stuffed tomatoes in a baking dish and drizzle lightly with olive oil.
- Bake: Bake for 25 minutes until egg whites are set but yolks are still slightly runny, and cheese is golden and bubbly.
- Make optional sauce (if desired): While tomatoes bake, sauté minced garlic, add reserved tomato pulp, season with salt, and thicken with cornstarch mixed with a little water.
- Serve: Remove from oven and let cool for 2-3 minutes. Garnish with fresh green onions and serve immediately with the optional sauce on the side.
Time and Serving Information
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Servings: 4 people (1 tomato each)
Nutritional Information (per serving)
- Calories: 165
- Protein: 11g
- Carbohydrates: 8g
- Fat: 11g
- Fiber: 2g
- Vitamin C: 28mg
- Calcium: 145mg
Why This Egg-Stuffed Tomato Recipe is So Good and Healthy
These incredible egg-stuffed tomatoes deliver a perfect combination of nutrition, flavor, and visual appeal that makes healthy eating genuinely exciting. Fresh tomatoes provide lycopene, a powerful antioxidant that supports heart health and may help protect against certain cancers, while also contributing vitamin C and potassium. The eggs offer complete protein containing all essential amino acids, supporting muscle health and providing sustained energy throughout your morning. Mozzarella cheese adds calcium for strong bones and additional protein, while green onions contribute vitamins A and K plus beneficial sulfur compounds. This recipe transforms simple ingredients into a gourmet-looking dish that’s naturally gluten-free and relatively low in carbohydrates, making it suitable for various dietary preferences. The baking method requires minimal added fats while intensifying the natural flavors of all ingredients. Unlike processed breakfast foods, this wholesome dish provides real nutrition from whole foods, proving that healthy breakfast options can be both satisfying and visually stunning. The natural tomato cups eliminate the need for bread or pastry, reducing calories while boosting vegetable intake effortlessly.