Egg Stuffed Tomatoes (Oven-baked)

Egg Stuffed Tomatoes (Oven-baked)

Buckeye Blends Egg Stuffed Tomatoes (Oven-baked)

  • Dish Type: Eggs, Breakfast
  • Season: Summer, Autumn
  • Prep time: 10 minutes
  • Cook time: 20 minutes
  • Serves: 6


  • 6 tomatoes
  • 2 cloves of garlic sliced
  • 6 large eggs from free-range chickens
  • 6 Tbsp Basil California Extra Virgin Olive Oil
  • Salt and ground black pepper to taste
  • 2 spring onions finely chopped


  1. Preheat the oven to 375 F.
  2. Grease a large baking dish with Basil California Extra Virgin Olive Oil.
  3. Wash tomatoes and patdry onto kitchen paper.
  4. Cut the tops and remove the pulp.
  5. Season the tomato cups with salt and pepper.
  6. Heat the Basil California Extra Virgin Olive Oil in a frying pan and sauté the garlic with tomato pulp for about two minutes.
  7. Place the tomato cups in the prepared baked dish, fill with fried tomato pulp, and crack an egg in each tomato; season with salt and pepper to taste.
  8. Bake for about 20 minutes.
  9. Serve hot with chopped green onions.
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