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Recipe details
Baked Eggs in Tomatoes with Herbed Topping
Ripe tomatoes are hollowed, baked with spinach and an egg, then topped with Parmesan, panko, and fresh herbs.
≈ 219 kcal/100 g · ≈ 161 kcal/serving
30 minMediumAmerican
For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart↗
Ingredients
Units
Base quantities are stored for one person and recalculated automatically.
large ripe tomato1 tomato
olive oil2.5 ml
kosher salt1.5 g
black pepper0.3 g
baby spinach leaves7 g
grated onion5 g
large egg1 pcs
plain panko breadcrumbs10.5 g
Parmesan cheese7 g
fresh parsley and basil2 g
Cookware and utensils
oven
baking sheet
melon baller or spoon
small bowl
broiler
Directions
01
Preheat the oven to 400°F (205°C).
Products
No products at this step
Action
preheat
Time
10 min
Temperature
400°F (205°C)
02
Cut the top from the tomato and scoop out the flesh without piercing the sides or bottom.
Products
large ripe tomato — 1 tomato
Action
hollow
Time
2 min
Temperature
no heat
03
Place the hollow tomato on the baking sheet and drizzle it with olive oil.
Products
large ripe tomato — 1 tomato; olive oil — 2.5 ml
Action
drizzle
Time
1 min
Temperature
no heat
04
Season the tomato with salt and pepper.
Products
kosher salt — 1.5 g; black pepper — 0.3 g
Action
season
Time
1 min
Temperature
no heat
05
Bake the tomato for 15 minutes.
Products
large ripe tomato — 1 tomato
Action
bake
Time
15 min
Temperature
400°F (205°C)
06
Place spinach and optional onion inside the baked tomato.
Products
baby spinach leaves — 7 g; grated onion — 5 g
Action
fill
Time
1 min
Temperature
no heat
07
Crack the egg into a small bowl and pour it into the tomato.
Products
large egg — 1 pcs
Action
pour
Time
1 min
Temperature
no heat
08
Bake until the egg is nearly set.
Products
large egg — 1 pcs
Action
bake
Time
8 min
Temperature
400°F (205°C)
09
Sprinkle the panko, Parmesan, and herbs over the egg.
Products
plain panko breadcrumbs — 10.5 g; Parmesan cheese — 7 g; fresh parsley and basil — 2 g
