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Sunrise Tomato Egg Cups with Basil & Feta

Ripe tomatoes cradle baked eggs with a creamy, tangy feta and parmesan topping.

Janelle

By Janelle

Updated: January 18, 2026

Why I Love This Recipe

There's something utterly charming about individual servings, especially when they're as vibrant and flavorful as these Tomato Egg Cups. This recipe transforms simple ingredients into a satisfying and beautiful brunch or light lunch. The sweetness of ripe tomatoes, the richness of baked eggs, and the salty tang of feta create a harmonious blend of flavors that's hard to resist. The secret to preventing a soggy bottom? A quick pre-bake of the tomato shells!

  • •Savory sweetness - The natural sugars of the baked tomato concentrate, creating a delicious contrast to the savory egg and cheese.
  • •Effortless elegance - These cups are surprisingly easy to make but look like you spent hours in the kitchen.
  • •Textural delight - From the soft baked egg to the slightly firm tomato and the creamy cheeses, every bite offers a satisfying experience.
  • •Perfectly portioned - Each cup is a complete and satisfying serving, ideal for brunch or a light meal.
  • •Flavorful flexibility - Easily customize the cheeses and herbs to your liking, making it a dish you can truly call your own.

Ingredients You'll Need

Here's what you'll need – nothing too fancy, just good ingredients that work together beautifully.

  • 4 Large ripe tomatoes (Beefsteak or similar large variety)
  • 4 Large eggs
  • 2 tablespoons Olive oil
  • 2 tablespoons Fresh basil (chopped)
  • to taste Salt
  • to taste Black pepper
  • 2 tablespoons Grated Parmesan cheese
  • 2 tablespoons Crumbled feta cheese

Step-by-Step Instructions

  1. 1

    Preheat your oven to 375°F (190°C). Preparing the oven ahead of time ensures even heating for the tomatoes and eggs.

    ~1 min

  2. 2

    Slice the top off of each tomato, about 1/2 inch down. This creates a 'lid' and opens up the tomato for filling. Use a spoon to scoop out the pulp and seeds, leaving a sturdy shell. Removing the pulp prevents the egg cups from becoming too watery.

    ~5 min

  3. 3

    Lightly brush the inside of each tomato shell with olive oil. This will help prevent the tomato from sticking to the baking dish and add a touch of richness. Season the inside of each tomato with salt and pepper.

    ~2 min

  4. 4

    Place the tomato shells upside down on a baking sheet lined with parchment paper. Bake for 10 minutes. This is the special trick! This pre-baking process removes excess moisture, preventing soggy egg cups.

    ~10 min

  5. 5

    Remove the tomatoes from the oven and carefully turn them right-side up. Reduce oven temperature to 350°F (175°C). Lowering the temperature prevents the eggs from cooking too quickly and becoming rubbery.

    ~1 min

  6. 6

    Crack one egg into each tomato shell. Be careful not to overfill the tomatoes; you may not need the entire egg if your tomatoes are small. Season each egg with a pinch of salt and pepper.

    ~2 min

  7. 7

    Sprinkle the top of each egg cup with grated Parmesan cheese and crumbled feta cheese. The combination of cheeses adds a salty, creamy layer of flavor.

    ~1 min

  8. 8

    Bake for 12-15 minutes, or until the egg whites are set and the yolks are still slightly runny. The cooking time will vary depending on the size of your eggs and tomatoes. Check for doneness by gently jiggling the baking sheet; the egg whites should be firm.

    ~14 min

  9. 9

    Remove from the oven and let cool for a few minutes before serving. Allowing them to cool slightly makes them easier to handle.

    ~2 min

  10. 10

    Garnish with fresh chopped basil. The fresh basil adds a bright, aromatic finish to the dish.

    ~1 min

  11. 11

    Serve immediately. Enjoy the warm, flavorful tomato egg cups while the eggs are still runny and the cheese is melted.

    0

How Do I Know It's Ready?

The egg whites should be completely set, but the yolk should still be slightly jiggly and runny when you gently shake the baking sheet. If you prefer a fully cooked yolk, bake for a few minutes longer.

Frequently Asked Questions

While best served immediately, you can prepare the tomatoes by scooping out the pulp and pre-baking them a day ahead. Store them in the refrigerator until ready to fill and bake.

Final Thoughts

I hope you enjoy making this Sunrise Tomato Egg Cups with Basil & Feta as much as I do! It's a wonderful dish that's sure to become a favorite in your kitchen. If you try this recipe, I'd love to hear how it turned out – feel free to share your experience and any variations you tried!