Recipe 174
Tomato-Cup Baked Eggs with Garlic Crouton Crunch
This recipe uses hollowed firm tomatoes as edible baking cups. Roasting the tomato shells briefly before adding the eggs prevents excess water, while a separate garlic crouton crunch adds texture at the end. The key is choosing wide tomatoes, draining them briefly after salting, and using only as much egg white as the tomato can hold.
Full Recipe
🍅🍳 Tomato-Cup Baked Eggs with Garlic Crouton Crunch
Roasted tomato cups turn into little edible baking dishes for soft eggs, garlicky crouton crumbs and fresh herbs. It is a cozy brunch recipe, but it still feels bright and fresh enough for an easy lunch plate.
Yield: 4 servings
Time: 15 minutes prep, 22-26 minutes baking
🛒 Ingredients
- 8 large firm tomatoes, wide enough to hold an egg
- 8 small or medium eggs
- 120 g sourdough or country bread, cut into small cubes
- 2 tablespoons olive oil, plus extra for the tray
- 1 garlic clove, finely grated
- 2 tablespoons chopped parsley, chives or thyme leaves
- 30 g grated cheddar or Parmesan
- 1/2 teaspoon fine sea salt, plus extra for tomatoes
- Black pepper
- Pinch of chili flakes, optional
- Small handful of rocket, spinach or watercress, to serve
👩🍳 Method
1. Heat the oven to 200C / 400F. Lightly oil a baking dish that can hold the tomatoes snugly.
2. Slice a thin cap from each tomato. Scoop out the seeds and loose pulp with a spoon, keeping the tomato walls intact. Sprinkle the insides with a tiny pinch of salt, then turn them upside down on kitchen paper for 5 minutes.
3. Put the tomato cups in the baking dish. Roast them empty for 8 minutes so they soften slightly and give off some juice.
4. Meanwhile, toss the bread cubes with olive oil, grated garlic, half the herbs, cheese, black pepper and chili flakes if using. Spread the cubes on a small tray or in one corner of the baking dish.
5. Lift the tomatoes upright. Crack one egg into each tomato cup. If your eggs are large, spoon in the yolk and only enough white to fill the tomato without overflowing.
6. Bake for 10-14 minutes, until the whites are set and the yolks are still soft. For firmer yolks, bake 2-3 minutes longer. The croutons should be golden and crisp; remove them early if they brown faster than the eggs.
7. Rest for 3 minutes. Spoon the garlicky crouton crunch over the tomato cups, add the remaining herbs and finish with black pepper.
🥗 Serving Ideas
Serve with peppery greens, extra toast or a simple cucumber salad. For a fuller plate, add roasted mushrooms, avocado slices or warm beans.
📦 Make-ahead and storage
Hollow the tomatoes and mix the crouton topping up to 1 day ahead. Bake the eggs just before serving for the best texture. Leftovers keep chilled for 1 day and are best reheated gently until just warm.
Save this one for your next slow brunch. ✨
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