Baked Eggs in Tomato Cups

Lori & Paul, Burp!

Baked eggs are a classic French dish. Usually served in ramekins with a splash of cream and a bit of butter, they make for an affordably elegant presentation at breakfast or brunch. During the last days of summer, we like to bump the dish up a bit by substituting a hollowed out tomato for the ramekin and getting a little creative with the flavors. A pinch of this, a dice of that, and you’ve got a delicious meal on the table in no time.

The fact is, on busy summer weekends, these eggs are one of our very favorite dishes. They are quick to make and they don’t require a long list of ingredients. The fresh dill in this dish is essential to the flavor, so don’t skimp on the portions; it’s also one of the few herbs that’s super forgivable when it comes to quantity, so you can’t add too much! Serve these for breakfast or brunch. Or dress them up with a big Greek salad for a light and summery dinner feast.

Baked Eggs in Tomato Cups
By Lori & Paul
Makes 4 servings


4 large tomatoes
1/2 cup Feta cheese
¼ cup chopped fresh dill
4 large eggs
¼ cup Parmesan cheese, finely grated
2 tablespoons butter, melted and slightly cooled
Sea salt and pepper, to taste


Preheat the oven to 425° F.

Slice off the tops of each tomato, and using a sharp knife, gently cut around the inside perimeter of each tomato and scoop out the seeds, taking care not to pierce through the flesh. Place the tomatoes and their tops in an oven-proof baking dish.

Depending on the size of your tomatoes, place about 1-2 tablespoons of the Feta cheese and a pinch of dill in the bottom of each. Break an egg into each tomato, top with another small pinch of dill and then drizzle each egg with 1 teaspoon of melted butter. Place the tomatoes into the oven and bake for 12 minutes. They will just begin to set during this time.

After 12 minutes, remove the eggs from the oven and sprinkle with the Parmesan cheese. Bake for another 10-12 minutes, or until the whites and yolks are cooked to your liking.

Remove the eggs from the oven and let sit for about 2 minutes. To serve, sprinkle with salt and pepper and garnish with more fresh dill.

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