Martha Stewart Baked Eggs in Whole Roasted Tomatoes

Martha Stewart baked eggs in whole roasted tomatoes are a tender, caramelized brunch dish with ripe tomatoes, garlic, thyme and runny eggs that comes together in 45 minutes. Save this simple weeknight dinner for a summer brunch, easy breakfast or light supper, because it's naturally gluten-free.

Roast the hollowed tomatoes for the full 30 minutes before the eggs go in, because that time turns them soft, sweet and caramelized. Skip it and the tomatoes stay firm and watery, so the eggs end up swimming in thin juice.

Martha keeps the tomatoes whole instead of chopping them into a sauce, so each one becomes its own edible baking cup. The eggs go in only after the tomatoes have roasted, which lets the yolks set while the whites soak up the sweet juices.

Martha Stewart Baked Eggs in Whole Roasted Tomatoes

0.0 from 0 votes

Course: BreakfastCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

39

minutes

Calories

150

kcal

Soft, jammy tomato shells hold eggs with set whites and yolks that stay a little runny. Roasting first and baking second keeps every layer cooked just right.

Ingredients

• 6 large tomatoes
  

• 2 tablespoons extra-virgin olive oil
  

• Coarse salt and ground black pepper
  

• 1 tablespoon fresh thyme leaves
  

• 2 cloves garlic, thinly sliced
  

• 6 large eggs
  

Directions

• Heat the oven: Heat the oven to 400 degrees. Then slice the top third off 6 large tomatoes so you can get inside them.
• Hollow the tomatoes: Use a small spoon to remove the core and seeds from each tomato. That leaves a roomy shell for the egg to sit in later.
• Season the tomatoes: Arrange the tomatoes in a baking dish and drizzle them with 2 tablespoons extra-virgin olive oil. Season with coarse salt and ground black pepper, then sprinkle with 1 tablespoon fresh thyme leaves and 2 thinly sliced garlic cloves.
• Roast the tomatoes: Roast the tomatoes for about 30 minutes. They are ready when they turn tender and caramelized.
• Add the eggs: Crack 1 large egg into each tomato and season with salt and pepper. A teacup makes this easier, since you can pour the egg in with better aim.
• Bake until set: Bake for 7 to 9 minutes more. Pull them out once the eggs are just set, so the yolks stay soft.

Tools for this recipe

• Pyrex 9x13 glass baking dish, ThermoPro digital kitchen timer, Partanna Sicilian extra virgin olive oil, 1 liter. As an Amazon Associate I earn from qualifying purchases.

FAQs

How do I get the egg into the tomato without making a mess?

Crack each egg into a teacup first, then pour it gently into the tomato. That gives you far better aim, and you can fish out any shell before the egg goes in.

Can I use smaller tomatoes?

You can, but the timing changes. A small tomato holds less egg and cooks faster, so start checking a few minutes early. Large tomatoes are best because the shell has room for a whole egg.

Can I make these ahead of time?

Roast the hollowed tomatoes up to a day ahead and keep them covered in the fridge. Warm them in the oven for a few minutes, then crack in the eggs and bake as written. Fully baked eggs reheat poorly, so add them fresh.

How do I know when the eggs are done?

Look for whites that are opaque and just set, with a yolk that still jiggles slightly. This takes 7 to 9 minutes, and the yolk keeps cooking a little from the heat of the tomato after you pull it out.

What's the most common mistake with this recipe?

Adding the eggs before the tomatoes have roasted is the usual problem. Raw tomatoes release a lot of water, so the whites turn runny and the tomatoes stay firm instead of sweet and caramelized.