Simply Crack an Egg into a Tomato, and You'll Be Amazed by the Results
Looking for a new, easy, and impressive breakfast or brunch idea? All you need is a tomato and an egg, and you’re in for a treat. This simple yet delicious recipe is perfect for those days when you want something healthy, filling, and super easy to prepare.
The combination of a juicy tomato baked with a creamy, runny egg is a match made in heaven. Plus, it looks great on the plate, making it perfect for entertaining or just treating yourself to a beautiful, home-cooked meal.
For this recipe, which serves 2 people, you’ll need:
2 large tomatoes
2 eggs
1 tablespoon of olive oil
Salt and pepper to taste
A pinch of dried oregano or fresh herbs like parsley or basil for garnish
Optional: shredded cheese or chili flakes for extra flavor
Start by preheating your oven to 180°C (350°F). Next, take your tomatoes and slice off the tops. Carefully scoop out the insides using a spoon, making sure you leave enough of the tomato flesh so it remains sturdy. Season the hollowed-out tomatoes with a little salt and pepper.
Place the tomatoes on a baking dish, then drizzle a little olive oil inside each one. Now, it’s time for the magic—crack an egg directly into each tomato. Be careful to pour slowly so the yolk doesn’t break. If your tomatoes are a little small, you may want to pour out some of the egg white so it doesn’t overflow.
Season the eggs with a touch more salt, pepper, and a sprinkle of oregano. Place the dish in the oven and bake for 15-20 minutes, depending on how runny or firm you like your eggs.
