Breakfast Tomatoes Recipe – Egg Stuffed Roasted Tomatoes

Whether you are looking for ways to use your fresh picked tomatoes from your garden, or looking for a delicious breakfast tomatoes recipe to serve at brunch or your next holiday gathering, you are going to love these Egg Stuffed Roasted Tomatoes.

Whole tomatoes, hollowed out, seasoned and baked until just tender. Then an egg gets cracked and placed in the center of each tomato.

The tomatoes are then put back in the oven to bake until the egg white is cooked and the yolk is done to your preference. If you like a sunny side up egg, it will done in as little as 8 minutes.

However, if you prefer over hard eggs you will need to let them bake a little longer. Once they come out of the oven garnish them with chopped chives and fresh grated Parmesan cheese for an unexpectedly delicious breakfast that you can enjoy with your family.

However, because this recipe is made in single portions, it is easy to adapt this recipe to make just one stuffed tomato for an easy snack that you can make in the middle of the day. Or how about making this dish as part of your breakfast for dinner menu?

Regardless of when you make this recipe, it will surely be one that you will want to make over and over again.

What Variety of Tomatoes To Use For Stuffed Breakfast Tomatoes

When it comes to making this egg stuffed tomato breakfast recipe, it is best to use tomatoes that are round in shape so they can sit upright in a baking dish. Look for tomatoes varieties with a fairly flat or stable base and a cavity large enough to accommodate an egg.

There are a few tomato varieties that work well for this purpose. Although the shape of the tomatoes can vary widely even within the same variety.

1. Beefsteak Tomatoes: There are several varieties of large beefsteak tomatoes that have a relatively flat bottom. They also have a spacious interior, making them suitable for stuffing. Just be sure to pick out individual tomatoes that are fairly round so that they are easy to hollow out.

2. Porterhouse Tomatoes: This is a type of beefsteak tomato known for its large size and flatter bottom. Their iconic shape will help them sit upright in the baking dish.

3. Amana Orange Tomatoes: Another variety of beefsteak tomato, but this variety will provide a sweeter and lower acid option to your breakfast plate.

3. Oxheart Tomatoes: Oxheart tomatoes are known for their heart-like shape but they often have a stable base. Not only are they meaty, they hold up to the baking process without turning to mush.

4. Large Plum Tomatoes (e.g., San Marzano or Roma): Although commonly known to have an oblong shape, some varieties of plum tomatoes, especially the larger ones, may have a shape that allows them to sit upright in a baking dish. They are a great choice for stuffing because they have a small seed core and thick, meaty walls.

Tips For Choosing Tomatoes For Stuffing and Baking

Before heading to your garden or store to pick out the the tomatoes to use in this egg stuffed tomatoes breakfast recipe, there are some important tips to follow to make sure that your breakfast turns out perfect every time.

1. Size and Shape: Look for tomatoes that are large enough, once hollowed out can hold a large egg.

2. Firmness: Select tomatoes that are firm to the touch. This helps them maintain their structure during the baking process and prevents them from becoming too mushy.

3. Thick Walls: Choose tomatoes with thick walls. Varieties with dense flesh, such as Beefsteak, Roma or San Marzano, work well for stuffing. This is because they can hold their shape and withstand baking without collapsing.

4. Flat Base: If you plan to stuff the tomatoes with ingredients like eggs, it’s helpful to choose tomatoes with a flat or stable base. This ensures they can sit upright in the baking dish without tipping over.

5. Ripeness: Opt for just ripe tomatoes, but not overly ripe. They should be fully colored, with no green patches, and have a firm, yet slightly soft feel without being too mushy. Overly ripe tomatoes will not hold up well during baking.

6. Consistency in Size: If you’re preparing multiple tomatoes for breakfast, try to choose tomatoes that are similar in size to ensure even cooking.

Egg Stuffed Tomatoes Recipe Tips

• If the bottom of your tomato isn’t completely flat, slice a small portion off the bottom of the tomato to create a stable base. Just be sure not to cut into the center of the tomato.

• Remember to scoop out enough of the interior to make room for the egg while leaving enough structure for the tomato to hold its shape. A grapefruit knife works well to do the job.

• For more flavor and texture in your stuffed tomato add cooked and crumbled bacon slices at the same time that you add the egg. Or garnish the top with cooked and crumbled bacon when serving.

• To make sure that your tomatoes don’t tip, place them in a muffin pan instead of a baking dish.

Stuffed Tomato and Egg Breakfast Recipe

* Complete recipe instructions including specific measurements, cook temperatures and times are located in a printable recipe card at the bottom of this article. However, be sure to read the entire article for helpful tips and tricks when making this recipe.

INGREDIENTS

• 4 large tomatoes
• 1 Tbsp. olive oil
• kosher salt, to taste
• Freshly ground black pepper, to taste
• 4 large eggs
• 1 Tbsp. chives, finely chopped
• 2 Tbsp. freshly grated Parmesan cheese

INSTRUCTIONS

Preheat oven to 400°F (200°C) and line a small rimmed baking sheet with parchment paper. Set aside.

Slice the tops off the tomatoes and discard. Using a metal spoon and a serrated knife (or a grapefruit knife), hollow out the center of each tomato, being careful not to pierce the exterior and leaving at least 1⁄4 inch shell on the inside. Place the tomatoes in the prepared baking dish.

Drizzle both the inside and outside of each tomato with olive oil and season with salt and pepper to taste. Place the baking dish in the oven and bake 10 minutes or until the tomatoes being to slightly soften.

Remove the baking dish from the oven and crack an egg into center of each tomato. Season with salt and pepper and place the pan back in oven to bake or until egg is cooked to your preference (8-15 minutes).

Garnish the stuffed tomatoes and egg with chives and grated Parmesan cheese and season with additional salt and pepper as desired. Serve immediately.

ENJOY!

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