Eggs Baked in a Tomato

Eggs Baked in a Tomato


  •     4 large ripe tomatoes

  •     4 bacon uncured slices or pancetta

  •     4 large eggs, room temperature

  •     2 scallions, chopped

  •     1 garlic clove, minced

  •     1 teaspoon sea salt, plus more

  •     3/4 teaspoon freshly ground pepper

  •     1 teaspoon dried basil

  •     1 teaspoon dried parsley

  •     1/4 teaspoon crushed red pepper flakes (optional)

  •     1 tablespoon olive oil

  •     Sriracha, optional for garnish


  1.     Preheat oven to 350 F

  2.     Cut the tops of the tomatoes off using a paring knife, then with a spoon clean out the entire inside of the tomato.

  3.     Set on a baking sheet lined with foil or parchment. You can also place inside ramekins (reserve the inside of tomatoes for sauce or soup and can be frozen).

  4.     In a large sauté pan over medium heat at bacon or pancetta slices and cook until crispy.  Let cool then dice and set aside.

  5.     In a mixing bowl, whisk eggs then add in scallions, garlic, salt, pepper, parsley, and red pepper flakes. Add in bacon/pancetta to the mixture.  Take the prepared tomatoes and drizzle a little olive oil on the inside each then sprinkle a pinch of salt just to lightly season.

  6.     Divide the egg mixture among each tomato and bake for 35-40 minutes or until eggs are fully cooked. To serve, drizzle with a little olive oil and sriracha!

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