Why You’ll Love these Baked Tomato Egg Cups

You’re going to love these Baked Tomato Egg Cups!

They’re delicious, colorful, and super easy to make. Just imagine juicy tomatoes filled with fluffy eggs and fresh basil!

They’re perfect for breakfast or brunch. Plus, they only take about 20 minutes in the oven at 350°F!

You’ll enjoy the tasty mix of textures and flavors. Trust me, you’ll want seconds!

What Ingredients are in Baked Tomato Egg Cups?

When it comes to whipping up a delicious breakfast or brunch, these Baked Tomato Egg Cups are a delightful choice. Imagine sinking your fork into a juicy tomato that’s bursting with flavor, topped with fluffy eggs and fragrant basil. Not only do they look stunning on the table, but they also whisk together in no time. What’s not to love about that?

If you’re curious about what goes into these delightful little cups, let’s break it down.

Here’s what you need to gather from your kitchen:

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

Now, let’s chat about those ingredients for a moment. It’s always a thrill when you can get fresh ingredients, right? The tomatoes should be nice and firm, but ripe enough that they give a little when squeezed.

And basil—ah, the aroma! Fresh basil really makes a world of difference with its sweet and slightly peppery flavor. As for the eggs, you can use whatever you have on hand, but if you want to level up, try using farm-fresh eggs. They tend to have a richer flavor, which can elevate your dish… and who doesn’t want to impress their taste buds?

We’ve all been there, staring into the fridge wondering how to make something appetizing with what’s on hand. But with these simple ingredients, you really can’t go wrong. Plus, who wouldn’t want to eat something that looks as good as it tastes?

How to Make these Baked Tomato Egg Cups

Making Baked Tomato Egg Cups isn’t just a delightful kitchen activity, but it brings a fresh and vibrant dish to your table that looks as good as it tastes. Start off by gathering your ingredients: three large tomatoes, two eggs, three minced basil leaves, and a touch of sea salt and black pepper to make it sing.

Preheat the oven to 350 degrees Fahrenheit because nobody wants lukewarm egg cups. As the oven warms up, take those tomatoes and cut the tops off gently while trying not to squish them—be gentle, we’re not in a tomato squishing contest here.

Next, carefully scoop out the insides of the tomatoes. This part can be a bit tedious, but try to leave enough flesh so they hold their shape. You want them to be sturdy little cups, not mushy ones that can’t stand on their own.

To set them upright, slice off a tiny bit from the bottom of each tomato. Just remember, a little slice goes a long way—too much, and you’ll have a tomato that’s more of a leaky mess than a cute cup.

Once your tomatoes are ready, whisk those two eggs and minced basil together in a bowl until just frothy. It’s surprisingly satisfying to see the mixture come together, isn’t it?

Pour this egg mixture carefully into your tomato cups, filling them about halfway. You don’t want to overfill, or you’ll end up with egg overflow, and that’s not a pretty picture.

Pop these lovely little creations into the oven for about 20 minutes. Keep an eye on them; you’re looking for eggs that are firm. Now, while they’re baking, you might find yourself daydreaming about how these Baked Tomato Egg Cups will impress your friends or family—or even just yourself when you serve them.

Once they’re done, sprinkle a hint of sea salt and black pepper on top. And voilà—serve them immediately, and watch those smiles bloom as everyone enjoys this simple yet elegant dish.

Cooking doesn’t have to be perfect; it just has to be delicious. If you’re looking to expand your breakfast repertoire beyond baked dishes, consider investing in a professional crepe maker to add versatile thin pancakes to your morning routine. Happy cooking!

Baked Tomato Egg Cups Substitutions and Variations

While Baked Tomato Egg Cups are already pretty fantastic, I love experimenting with substitutions and variations to keep things exciting!

You can replace basil with fresh spinach or even diced bell peppers for a crunchier bite. Try using feta cheese instead of eggs for a cheesy twist.

And don’t forget to sprinkle on your favorite herbs for even more yummy flavor! Enjoy!

What to Serve with Baked Tomato Egg Cups

If you’re looking for the perfect side dishes to pair with Baked Tomato Egg Cups, I’ve got some tasty ideas!

Try serving them with a fresh, crunchy salad or some crispy toast. I love adding avocado slices for creaminess!

You can also whip up some roasted potatoes seasoned with herbs. These combos make breakfast feel extra special—like a Sunday feast any day!

Final Thoughts

Have you ever tried a dish that’s not just delicious but also looks stunning? These baked tomato egg cups are that perfect blend!

They’re easy to make with just three tomatoes, two eggs, and some basil. Just scoop, fill, bake at 350°F for 20 minutes, and enjoy!

They’re sure to impress anyone! Trust me, you’ll want to make them again and again!