Baked Eggs in Tomatoes with Cheese is the kind of quick breakfast that feels special with almost no effort: juicy tomato cups, a softly set egg and melted cheese on top. It is light, fresh and ready in minutes, making it perfect for busy mornings. For more fast breakfast ideas, try our Mini Kefir Pancakes with Ham and Cheese and Perfect Cottage Cheese Pancakes (Syrniki).
Ingredients
- 2 tomatoes
- 30 g (1 oz) cheese, grated
- 1 egg
- Fresh herbs
- Salt and pepper
Instructions
- Hollow out the tomatoes.
- Avoid adding tomato juice so the mixture doesn’t get watery.
- When pouring in the filling, hold each tomato about 10 seconds so the egg sets underneath and doesn’t leak.
- Cook on low heat so nothing burns. Top with cheese and herbs.
Tips
- Choose firm, ripe tomatoes that sit flat so they do not tip over while cooking.
- Keep the heat low and be patient — gentle heat gives a tender egg and melted cheese without scorching.
- Season lightly and finish with fresh herbs just before serving. For egg safety guidance, see USDA and more quick breakfasts at Allrecipes.
Nutrition (per 100 g): 173 kcal, protein 1.5 g, fat 6.6 g, carbs 17.4 g.