Baked eggs in tomato cups are a delightful, wholesome dish with Mediterranean origins, inspired by the flavors of Italian and Provençal cooking. This simple yet flavourful recipe involves hollowing out ripe tomatoes and filling them with eggs, then baking them until the eggs are perfectly set. It’s a light, healthy, and visually appealing dish that brings a taste of the sunny Mediterranean to your table.

The combination of juicy tomatoes and creamy eggs is as delicious as it is beautiful. As the tomatoes bake, they soften slightly and release their sweet juices, creating a naturally savory cup for the eggs. Each bite has a wonderful blend of textures and flavours—the tanginess of the tomato, the richness of the egg yolk, and a touch of seasoning to bring everything together. You can even customize these tomato cups with your favourite herbs, cheese, or a sprinkle of spice for an extra kick.

Baked eggs in tomato cups are perfect for breakfast, brunch, or even a light lunch. They’re easy to prepare, requiring just a handful of ingredients and minimal prep time. Plus, their bright, colourful presentation makes them a great choice for entertaining or for anyone looking to add a bit of elegance to their morning meal. Serve them with a side of gluten free toast or a fresh salad for a balanced dish that’s as nourishing as it is delicious.

If you’re a fan of Mediterranean flavours or simply love discovering new ways to enjoy eggs, these baked eggs in tomato cups are a must-try. They offer a creative twist on baked eggs that’s both satisfying and naturally gluten-free, with plenty of room for customization. Give them a try, and bring a bit of Mediterranean charm to your next breakfast!

Gluten Free Baked Eggs in Tomato Cups

Gluten Free Baked Eggs in Tomato Cups, Simple, healthy and flavourful breakfast, brunch recipe with eggs baked inside perfectly seasoned tomato cups.

Cooking Method: Baked Cuisine: Italian, Mediterranean Courses: Appetizers, Breakfast & Brunch, Lunch, Sides Recipe Keys: A appetizer B Breakfast & Brunch L lunch S sides

Print Recipe

Pin Recipe appetizer

Prep Time 5 mins Cook Time 25 mins Rest Time 2 mins Total Time 32 mins Difficulty: Beginner Cooking Temp: 180  °C Best Season: Suitable throughout the year Dietary:

G Gluten Free N Nut Free P Paleo V Vegetarian

Ingredients

Servings

• 2 Eggs

• 2 Tomatoes

• Olive Oil

• Salt and pepper to taste

Instructions

1. Preheat oven to 350F/180C/Gas 4
2. Grease a baking tin with cooking spray and set aside.
3. Cut the tops off the tomatoes and using a spoon, scoop out the inside of the tomatoes.
   
4. Arrange tomatoes, cut side up, in your prepared tin.
5. Drizzle a little bit of olive oil inside each tomato.
6. Season with salt and pepper, inside each tomato.
7. Bake for 10 minutes.
8. Remove from oven and crack an egg inside each tomato cup.
   
9. Bake for 15 minutes, or until eggs are set. Bake 5 minutes longer if you do not like a soft/runny egg yolk.
10. Remove from oven and let stand 2 minutes.
11. Serve with some buttered gluten free toast