New This Month

Baked Eggs in Whole Roasted Tomatoes


These rustic tomatoes deliver a similar sweet-savory fix. We particularly love the way the eggs soak up the juices.

  • Servings: 6

Photography: Hans Gissinger

Source: Whole Living, May 2012


  • 6 large tomatoes
  • 2 tablespoons extra-virgin olive oil
  • Coarse salt and ground black pepper
  • 1 tablespoon fresh thyme leaves
  • 2 cloves garlic, thinly sliced
  • 6 large eggs


  1. Heat oven to 400 degrees. Slice the top third off tomatoes and use a small spoon to remove core and seeds. Arrange in a baking dish, drizzle with oil, and season with salt and pepper. Sprinkle with thyme and garlic. Roast until tomatoes are tender and caramelized, about 30 minutes.

  2. Crack an egg into each tomato and season with salt and pepper. Bake until eggs are just set, 7 to 9 minutes more.

Cook's Notes

For better aim, crack the egg into a teacup first, then pour it on the tomato.

Reviews Add a comment

  • MS112577645
    20 JUN, 2013
    I have made this recipe several times and love it. I use small ramekins to put the tomatoes in once they've roasted as I found they sag and break after roasting and are unable to hold a whole liquid egg in them.
  • natalie johnson
    5 JUL, 2012
    i tried this recipe today: it was so simple, and very delicious! not to mention how healthy it is! i'd definently make it again, and i recommend trying it!