Baked Egg in a Tomato Cup


I’m a big fan of tomatoes for breakfast.  I stumbled upon this delightful addition a few years ago, and haven’t stopped since.  A chilled, lightly salted tomato is the perfect compliment to scrambled or fried eggs, roasted potatoes, or really anything {except maybe cereal – yeah…keep tomatoes and cereal separate…}

But tomatoes and eggs?  They’re totally BFFs.

And besides, vegetables {or are they fruit?} are good for you!



You want more awesome pairs, you say?


Blue and pink.  Or blue and yellow.  Or yellow and green.  Go crazy with your bad self.  Colors!  Patterns!  Don’t let the fashion mags tell you what is “cool” to wear – if you like it, go for it!


Black beans and zucchini.  Exquisite!  Especially if the zucchini is roasted and combined with the black beans in quesadillas.  Yum.  And throw some corn in there.  Don’t question.  Just do it.


Small bites and picnics!  Picnics shouldn’t be about heavy foods, but should feature several small, light bites that are easy to eat and something fizzy and fresh to drink!


Fresh fruit with lime juice.   And roasted corn with lime.  And tilapia with lime.  Basically, anything with lime.  Just say yes, yes, yes!



Waffles and dinner!  Savory waffles are a gift – use them.


Good friends and good wine or gin with cucumber and tonic water.  And just a touch of mint.  But mostly, good friends.


And, books on tape {or CD, or download} and road trips.  They help the time go by so fast!



Baked Egg in a Tomato Cup
I can’t remember where I found this recipe, but The Curvy Carrot has one which is similar, so I’m pretty sure I’ve adapted it from there.
serves 1

1 medium to large tomato
1 large egg
2 Tablespoons cheddar cheese
1 Tablespoon Parmesan cheese
Salt and pepper, to taste
olive oil
minced chives

Begin by heating the oven to 350 F.

Cut the top off the tomato and remove the seeds and ribs.  Be careful not to poke any holes in the bottom.  Place the cored tomato in a small oven-safe dish so that it does not fall over during baking.

Add the cheddar cheese in the bottom of the tomato and crack in the egg.  Top with freshly grated Parmesan and salt and pepper.  Drizzle the top with olive oil.

Bake at 350 in the middle of the oven for 25-35 minutes, or until the egg is cooked to your desired level of doneness.  Sprinkle with minced chives.


Add yours →

  1. That looks ridiculously good! I’m definitely giving this a shot. I love tomatoes and the BF doesn’t, so finding a good tom-for-one recipe is egg-cellent 🙂

    oh, and for your list… Lemon in Root Beer. Cottage Cheese in Spaghetti.

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