New This Month

Baked Eggs in Tomatoes


These tomatoes baked with corn, chives, Parmesan cheese, and an egg inside make a nice meal along with some rice, orzo, or a thick slice of toasted bread.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, September 2010


  • 4 large beefsteak tomatoes
  • Coarse salt and ground pepper
  • 1/2 cup fresh or frozen corn kernels
  • 4 large eggs
  • 2 teaspoons snipped fresh chives
  • 1/4 cup grated pecorino or Parmesan cheese (1/4 ounce)


  1. Preheat oven to 350 degrees. Line a 9-inch baking dish or pie plate with parchment. With a serrated knife, cut off the top 1/2 inch from each tomato. With a spoon or a melon baller, gently remove seeds and inner membrane, being careful not to break through flesh of tomato. Place tomatoes in dish and season with salt and pepper.

  2. Divide corn among tomatoes. In a medium bowl, whisk together eggs and chives and season with salt and pepper. Divide egg mixture among tomatoes and top with cheese. Bake until egg mixture is set, 45 to 50 minutes. Serve warm.

Reviews Add a comment

  • ChefTBaks
    11 OCT, 2016
    This was tastier than I thought it would be. I child even wanted seconds..
  • abusybee4u
    1 NOV, 2010
    Just made these this weekend for a brunch. They came out delicious! I originally thought it was odd to put corn in an egg mixture, but it turned out really well. Overall a cheap, quick, easy dish that looks expensive to make. I served this with the breakfast sausage that was also in this issue. Delicious!