Baked Eggs in Tomato Cups


1 Tomato per serving
1 Egg per serving
1/4 C grated Parmesan cheese
Milk (optional)
salt & pepper to taste
Olive oil
4-6 medium waxy (Red or Yukon Gold) potatoes (optional)


1. Preheat oven to 350°F. Line an 8X8 baking dish with parchment paper or foil. If using the potatoes, quarter them, & boil for about 10 minutes. Let cool a bit, then season with salt & pepper, and toss with enough olive oil to coat them.  Slice the tops off the tomatoes, and scoop out the seeds and inner membrane. Be careful not to poke through the “wall” of the cups. Arrange in baking dish and season with salt & pepper. Spread the potatoes around the tomatoes.

2. Whisk the eggs with salt, pepper, a bit of milk, and the Parmesan. Divide among the tomatoes, then bake for 50 minutes, or until the eggs have set.

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