Baked Egg-Stuffed Tomatoes With Herbs and Cheese

Quick Recipe Version (TL;DR)

• Yield: 4 servings (1 stuffed tomato each)
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes

Quick Ingredients

• 4 medium-large tomatoes (about 8–10 oz / 225–280 g each)
• 4 large eggs
• 2 tbsp extra-virgin olive oil, divided
• 1/2 tsp kosher salt, divided (plus more to taste)
• 1/4 tsp black pepper (plus more to taste)
• 1 small garlic clove, finely grated
• 1/2 cup shredded mozzarella (2 oz / 55 g)
• 1/4 cup crumbled feta (1.5 oz / 40 g)
• 2 tbsp grated Parmesan (0.35 oz / 10 g)
• 2 tbsp chopped fresh basil
• 1 tbsp chopped fresh chives
• Pinch of red pepper flakes (optional)

Do This

• 1. Heat oven to 400°F (205°C). Lightly oil a small baking dish.
• 2. Slice off tomato tops, scoop out pulp, and sprinkle interiors with some of the salt.
• 3. Pre-bake hollow tomatoes cut-side up for 10 minutes to dry them out a bit.
• 4. Mix cheeses with garlic, pepper, herbs, and a drizzle of olive oil.
• 5. Add cheese mixture to each tomato, then crack 1 egg into each.
• 6. Bake 12–15 minutes until whites are set and yolks are still slightly soft.
• 7. Finish with Parmesan, herbs, and a pinch of red pepper flakes; serve hot.

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Why You’ll Love This Recipe

• All-in-one breakfast, brunch, or light dinner: veggies, protein, and melty cheese in one tidy package.
• Simple technique with big payoff: pre-roasting the tomatoes keeps the eggs from getting watery.
• Easy to customize with your favorite herbs, cheeses, and add-ins.
• Looks impressive but uses everyday ingredients and straightforward steps.

Grocery List

• Produce: 4 medium-large tomatoes, fresh basil, fresh chives, 1 garlic clove
• Dairy: 4 large eggs, shredded mozzarella, feta, Parmesan
• Pantry: extra-virgin olive oil, kosher salt, black pepper, red pepper flakes (optional)

Full Ingredients

Tomatoes & Eggs

• 4 medium-large tomatoes (about 8–10 oz / 225–280 g each), firm-ripe
• 4 large eggs
• 2 tbsp extra-virgin olive oil, divided
• 1/2 tsp kosher salt, divided (plus more to taste)
• 1/4 tsp freshly ground black pepper (plus more to taste)

Cheese & Herbs

• 1/2 cup shredded mozzarella (2 oz / 55 g)
• 1/4 cup crumbled feta (1.5 oz / 40 g)
• 2 tbsp grated Parmesan (0.35 oz / 10 g), plus 1–2 tsp more for finishing (optional)
• 2 tbsp chopped fresh basil, plus more for finishing (optional)
• 1 tbsp chopped fresh chives, plus more for finishing (optional)

Flavor Boosters

• 1 small garlic clove, finely grated (about 1/2 tsp)
• Pinch of red pepper flakes (optional)

Step-by-Step Instructions

Step 1: Preheat the oven and set up the pan

Arrange a rack in the center of the oven and preheat to 400°F (205°C).

Lightly brush a small baking dish (a snug 8-inch square dish works well) with 1 tbsp of the olive oil. If your tomatoes like to tip, you can nestle them into the dish tightly or use a muffin tin to keep them upright.

Step 2: Hollow the tomatoes neatly

Slice the top off each tomato (about 1/2 inch). Use a spoon to scoop out the seeds and juicy pulp, leaving a sturdy wall of tomato flesh (aim for about 1/4–1/3 inch thick).

Place the hollowed tomatoes cut-side up in the oiled dish. Sprinkle the insides with about 1/4 tsp of the kosher salt total. This helps draw out moisture so the eggs bake up nicely instead of steaming.

Step 3: Pre-roast to reduce moisture

Bake the hollowed tomatoes (still cut-side up) for 10 minutes at 400°F (205°C).

Carefully remove the dish from the oven. If you see liquid pooled inside the tomatoes, gently pour it off into the sink or dab with a paper towel. This small step makes a big difference for clean, lightly set eggs.

Step 4: Mix the cheesy herb base

In a small bowl, combine 1/2 cup mozzarella, 1/4 cup feta, 2 tbsp Parmesan, grated garlic, 1/4 tsp black pepper, 2 tbsp basil, and 1 tbsp chives. Stir in the remaining 1 tbsp olive oil.

If you like gentle heat, add a pinch of red pepper flakes.

Step 5: Fill the tomatoes

Spoon the cheese-herb mixture into each tomato, dividing it evenly and pressing lightly so it creates a little “nest.” Make a shallow well in the center of the filling with the back of the spoon (this helps the egg stay put).

Return the dish to a stable surface and make sure the tomatoes are standing upright and snug against each other.

Step 6: Add the eggs and bake until just set

Crack 1 egg into a small bowl first (this prevents shell accidents and makes it easier to pour). Gently slide the egg into the well of one tomato. Repeat with remaining eggs.

Bake at 400°F (205°C) for 12–15 minutes, or until the egg whites are set but the yolks are still a little soft. For firmer yolks, bake 2–4 minutes longer.

Timing note: tomato size, how much you hollowed out, and your baking dish all affect bake time. Start checking at 12 minutes. The eggs will continue to set slightly from residual heat after you remove them from the oven.

Step 7: Finish and serve

Let the tomatoes rest for 2 minutes. Sprinkle with extra Parmesan and a little more chopped basil and chives if you like. Add an extra pinch of salt or pepper to taste.

Serve hot. These are great with toast, roasted potatoes, or a simple green salad.

Pro Tips

• Choose the right tomatoes: Look for firm-ripe tomatoes with flat bottoms so they stand up easily. Very soft tomatoes can collapse before the eggs set.
• Don’t skip the pre-roast: Those 10 minutes drive off moisture and help the eggs bake (not poach) inside the tomato.
• Control egg doneness: Pull when the whites are set but still glossy at the edges for a gently set result. Resting for 2 minutes finishes the job.
• Prevent tipping: Bake in a snug dish, a muffin tin, or use small rings of crumpled foil as “nests.”
• Keep yolks centered: Make a small well in the cheese, and crack each egg into a bowl before adding.

Variations

• Spinach and Parmesan: Stir 1/2 cup finely chopped baby spinach into the cheese mixture and swap feta for extra Parmesan.
• Breakfast sausage: Add 1/3 cup (about 2 oz / 55 g) cooked, crumbled breakfast sausage to the cheese mixture for a heartier version.
• Mediterranean style: Use feta plus mozzarella, add 1 tbsp chopped olives, and swap basil for 1 tbsp chopped parsley and 1 tsp dried oregano.

Storage & Make-Ahead

These are best fresh while the eggs are perfectly set. If you have leftovers, cool to room temperature for no more than 1 hour, then refrigerate in an airtight container for up to 2 days. Reheat in a 350°F (175°C) oven for 10–12 minutes until warmed through (the yolks will firm up more). For make-ahead, you can hollow the tomatoes and mix the cheese-herb filling up to 24 hours in advance; store tomatoes covered in the fridge and keep the filling in a separate airtight container. Assemble and add eggs right before baking.

Nutrition (per serving)

Approximate, per 1 stuffed tomato: Calories: 240 kcal; Protein: 14 g; Carbohydrates: 9 g; Fiber: 2 g; Sugars: 6 g; Fat: 17 g; Saturated Fat: 6 g; Sodium: 520 mg