Baked Eggs in Tomato Cups


The simplicity of this recipe makes it a fantastic way to taste the difference between eggs from conventionally raised and organically fed cage-free hens.

  • SERVINGServings


  • 8 large tomatoes
  • 1/3 cup grated Parmesan cheese
  • 8 medium eggs
  • 1 tsp. dried herbs, such as oregano, chervil, basil or sage


1. Preheat oven to 425°F. Slice tops off tomatoes, and scoop out seeds and pulp. Place tomatoes in shallow baking dish, and sprinkle cavities with salt, pepper and pinches of cheese.

2. Crack one egg into each tomato. Sprinkle with salt, pepper, herbs and remaining cheese. Bake 20 minutes for soft yolks, 30 to 35 minutes for hard yolks. Serve immediately.

Nutrition Information

  • Serving Size: Serves 8
  • Calories: 121
  • Carbohydrate Content: 8 g
  • Cholesterol Content: 214 mg
  • Fat Content: 6 g
  • Fiber Content: 2 g
  • Protein Content: 9 g
  • Saturated Fat Content: 2 g
  • Sodium Content: 275 mg
  • Sugar Content: 5 g