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Baked Eggs in Whole Roasted Tomatoes

Ketchup and eggs all grown up: 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




  • 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

Cook's Note

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


  1. Step 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. Step 2

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

Whole Living, May 2012



Reviews (2)

  • 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.

  • 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!