Baked Eggs in Tomato Cups Recipe

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These baked eggs in tomato cups make for the perfect low-carb, protein-packed breakfast.

Whip up these eggy tomato cups ahead of time for a grab-and-go meal or snack. They’re great for when you want a quick dish filled with simple, nourishing ingredients.

To get started, cut off the tops of each tomato and use a spoon to scoop out the seeds and flesh. Tip: When choosing tomatoes, make sure to get ones that are firm, since they’ll be able to retain their shape after being hollowed out. With the hollow side down, set them on a paper towel for three minutes to soak up any excess moisture (this step prevents your tomato cups from getting soggy when baked). Then, arrange them on a prepared baking sheet with the hollow side up. Drizzle half a teaspoon of olive oil into each cup and season with salt and pepper. Bake in the oven for 12 minutes.

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Next, remove the tomatoes from the oven and crack one egg into each cup. Bake everything for another 15 minutes. When finished, let the baked egg cups cool in the pan for two minutes. Garnish with fresh thyme and enjoy. You can even try topping them with crumbled bacon for a savory crunch!

Total time:25 MINS
Cook Time:20 mins
Prep Time:5 mins
Serves:6 egg cups

Baked Eggs in Tomato Cups Recipe

A simple, nourishing recipe made with just a handful of ingredients.


  •  10-inch x 15-inch baking tray


  •  6 large tomatoes
  •  3 t olive oil, plus more for greasing
  •  6 large eggs
  •  1 T fresh thyme, chopped
  •  Salt and pepper, to taste


  •  Preheat oven to 350°F. Grease the baking tray with olive oil and set aside.
  •  Cut off the tops of the tomatoes and use a spoon to scoop out the seeds and flesh.
  •  Place the tomato cups, hollow side down, onto a paper towel and let it sit for three minutes to soak up excess moisture.
  •  Arrange tomatoes, hollow side up, onto the prepared baking tray. Drizzle with half a teaspoon of olive oil inside each tomato.
  •  Season the inside of each tomato with salt and pepper and then bake for 12 minutes.
  •  Remove from the oven and crack an egg inside each tomato cup. Bake for 15 minutes for a runny yolk or 20 minutes for a firmer yolk.
  •  Remove it from the oven and let it cool for two minutes. Garnish with fresh thyme and serve.

Looking for Paleo ingredients? Here’s what we recommend:
Extra virgin olive oil (Sky Organics)


(You’ll Also Love: Crispy Bacon and Baked Eggs in a Portobello Mushroom)

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