I’m absolutely obsessed with baked tomato egg cups because they’re ridiculously simple — just hollow out ripe tomatoes, crack eggs inside, add fresh basil and seasonings, then bake at 350°F for twenty minutes until the tomatoes turn jammy-sweet and eggs stay perfectly creamy. It’s like nature designed the ultimate breakfast vessel, and honestly, this beats any fancy cafe brunch because you get that satisfying runny yolk situation without the overpriced nonsense, plus I’ll share all my sneaky variations below.

Why You’ll Love these Baked Tomato Egg Cups

Look, when I first saw these baked tomato egg cups on my feed, I thought they were just another one of those bougie breakfast trends that look pretty but taste like cardboard—but damn, was I wrong.

These babies are legit addictive, lah. The tomato gets all soft and sweet while the egg stays creamy inside, and that basil hits different when it’s baked together.

Plus they’re stupidly easy to make—just hollow out some tomatoes, crack eggs, bake for twenty minutes and you’re done. No fancy equipment needed, no complicated BS.

What Ingredients are in Baked Tomato Egg Cups?

The beauty of these baked tomato egg cups is that they’re basically a minimalist’s dream come true—you need exactly five ingredients, and I guarantee you probably have most of them sitting in your kitchen right now. No weird specialty items, no hunting down obscure spices at three different grocery stores, just simple stuff that actually tastes good together.

• 3 large tomatoes
• 2 eggs
• 3 basil leaves, minced
• Sea salt to taste
• Black pepper to taste

Now, here’s where I get a little picky about ingredients, because trust me, it makes a difference. You want large tomatoes that are firm but ripe—those sad, squishy ones from the discount bin aren’t gonna hold their shape when you hollow them out. For the basil, fresh is non-negotiable here, dried basil just tastes like green dust when it’s baked. And honestly, don’t stress too much about the sea salt versus regular salt thing, but if you’ve got it, the sea salt does add this subtle mineral-y flavor that pairs really well with tomatoes. The eggs can be whatever you’ve got, though farm-fresh ones will give you that gorgeous orange yolk that looks amazing in photos.

How to Make these Baked Tomato Egg Cups

Making these delightful baked tomato egg cups is surprisingly straightforward, though I’ll admit the first time I attempted something like this, I was convinced I’d end up with a soggy mess.

Start by preheating your oven to 350 degrees F, then grab your 3 large tomatoes and give them the spa treatment they deserve. Cut the top off each tomato—think of it as giving them a little haircut—then carefully scoop out all the insides with a spoon, creating hollow tomato bowls.

Here’s the trick that took me way too long to figure out: cut just a tiny sliver off the bottom of each tomato, but for the love of all things holy, don’t cut through completely. You want them to stand upright like little tomato soldiers, not leak all over your baking dish like mine used to do.

Now comes the fun part, and by fun I mean the part where you try not to overthink things. Crack your 2 eggs into a small bowl, add those 3 minced basil leaves, and whisk everything together until it’s just frothy—we’re not making meringue here, people.

The key is to pour this egg mixture into each tomato cup until they’re only half full, and I can’t stress this enough: resist the urge to fill them to the brim. Trust me on this one, because overfilled tomatoes lead to egg spillage and the kind of kitchen cleanup that makes you question your life choices.

Pop these beauties into your preheated oven for about 20 minutes, or until the eggs are firm and set. Once they’re done, season with sea salt and black pepper to taste, then serve them immediately while they’re still warm and wonderful.

If you’re planning to make this recipe for a larger group, consider using a quality commercial stock pot to prepare other breakfast items alongside these individual tomato cups.

Baked Tomato Egg Cups Substitutions and Variations

Once you’ve mastered the basic version, it’s time to get a bit creative because honestly, eating the same thing over and over again makes me feel like I’m stuck in some kind of culinary Groundhog Day.

So here’s what I do—swap basil for oregano or thyme, add crumbled feta or goat cheese for richness, throw in diced bell peppers or mushrooms for crunch.

Want spice? Sprinkle chili flakes or paprika.

Feeling fancy? Drizzle truffle oil on top.

Hell, I’ve even added leftover bacon bits and it was shiok as anything, seriously transformative stuff right there.

What to Serve with Baked Tomato Egg Cups

While these tomato egg cups are absolutely stellar on their own, pairing them properly can turn your breakfast from “meh, I guess this works” into something that’ll make you question why you ever bothered with boring cereal again.

I’m talking buttery sourdough toast — crispy edges, soft center, perfect for mopping up any runaway egg yolk. Add some crispy bacon or turkey sausage for protein punch, fresh fruit like strawberries or melon for sweetness balance.

Coffee’s non-negotiable here, obviously. Maybe some avocado slices if you’re feeling fancy, but honestly, keep it simple and let those tomatoes shine.

Final Thoughts

Look, I’ve made these tomato egg cups probably fifty times now, and every single time I’m shocked — genuinely shocked — at how something so ridiculously simple can taste this damn good.

Three ingredients, twenty minutes, and you’ve got breakfast that looks like you actually tried. The creamy eggs, that sweet tomato flesh, the fragrant basil — it’s like a warm hug in food form.

Plus, cleanup’s a breeze since everything bakes in one go. Honestly, if you’re not making these at least once a week, you’re seriously missing out on life’s simple pleasures.

Frequently Asked Questions

Can I Prepare These Tomato Egg Cups the Night Before?

I wouldn’t recommend preparing these completely the night before since the eggs will overcook when reheated. However, I can prep the tomatoes and egg mixture separately, then assemble and bake fresh.

How Do I Store Leftover Baked Tomato Egg Cups?

I’d store leftover baked tomato egg cups in the refrigerator for up to three days in an airtight container. You can reheat them gently in the microwave or oven until warmed through.

What’s the Best Way to Reheat Tomato Egg Cups?

I’d reheat your tomato egg cups in a 300°F oven for 8-10 minutes until warmed through. I don’t recommend microwaving since it’ll make the tomatoes mushy and eggs rubbery.

Can I Freeze Baked Tomato Egg Cups for Later?

I wouldn’t recommend freezing these egg cups because the tomatoes become watery and mushy when thawed, while the eggs turn rubbery. You’ll get much better results making them fresh each time.

How Many Calories Are in One Tomato Egg Cup?

I can’t provide an exact calorie count without knowing the tomato sizes, but I’d estimate around 80-100 calories per cup. One large tomato has roughly 35 calories, plus about 70 from eggs.