If you're looking for a show-stopping breakfast or brunch idea that's equal parts elegant and easy, these Baked Egg-Stuffed Tomatoes are a must-try! Juicy tomatoes are hollowed out and filled with creamy blue cheese, spring onions, and an egg, then topped with melty mozzarella for a comforting dish that’s bursting with flavor. It’s the kind of meal that looks fancy, tastes amazing, and is secretly super simple to make. Let’s dive in!
🛒 Ingredients
🍅 For the Tomato Cups:
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3 large ripe tomatoes
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Olive oil, for drizzling
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Salt and freshly ground black pepper, to taste
🧀 For the Filling:
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100g blue cheese (crumbled or cubed)
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3 eggs (1 per tomato)
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30g mayonnaise (about 2 tablespoons)
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¼ cup spring onions, finely chopped
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100g shredded mozzarella cheese (for topping)
💡 Ingredient Notes:
You can substitute feta or goat cheese for the blue cheese if you prefer a milder flavor.
Cherry tomatoes can be used for a fun, bite-sized version — just use quail eggs instead!
🍳 Step-by-Step Instructions
1. Prep the Tomatoes
Cut off the top of each tomato (about ½ inch down from the stem). Use a spoon to gently scoop out the seeds and pulp, creating a little tomato “cup.” Place them upright in a baking dish.
2. Season and Oil
Drizzle a little olive oil into each hollow tomato. Season lightly with salt and black pepper.
3. Add the Cheese
Drop in a few crumbles of blue cheese and a pinch of shredded mozzarella into the bottom of each tomato.
4. Crack in the Egg
Carefully crack one egg into each tomato, letting it rest on top of the cheese. Spoon about 1 tsp of mayonnaise into each, then sprinkle with salt, pepper, and chopped spring onions.
5. Top with Mozzarella
Generously cover each tomato with shredded mozzarella — this will melt into a golden, bubbly lid of cheesy goodness.
6. Bake to Perfection
Bake in a preheated oven at 200°C (392°F) for about 30 minutes, or until the egg whites are set and yolks reach your desired doneness.
7. Serve and Enjoy!
Serve hot with toast, crusty bread, or a side of creamy avocado. These stuffed tomatoes are perfect for breakfast, brunch, or a light lunch!
💡 Pro Tips
✨ Make It Spicy
Add red pepper flakes or a few jalapeño slices inside the tomato for a fiery upgrade! 🌶️
🧀 Get Creative with Cheese
Swap in Gouda, Fontina, or sharp Cheddar for a flavor twist.
🥑 Add a Sidekick
Serve with smashed avocado on toast or a simple green salad to round out the meal.
🧽 No-Waste Tip
Chop up the tomato pulp you scooped out and add it to scrambled eggs or salsa later — no waste!
⏱️ Check Egg Doneness
Want a runny yolk? Start checking around the 25-minute mark.
🏆 Why You’ll Love This Recipe
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🍅 Fresh & Healthy – Uses whole, simple ingredients.
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🧀 Rich & Cheesy – That melty mozzarella-blue cheese combo is unbeatable!
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🍳 One-Dish Wonder – Minimal mess, all baked in one dish.
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🌿 Customizable – Make it spicier, cheesier, or even vegetarian-friendly.
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🕒 Quick & Easy – Prep in minutes, bake while you sip your coffee.
📌 FAQs
Can I make this ahead of time?
You can prep the tomatoes and filling ahead, but crack in the eggs right before baking for best results.
What if I don’t like blue cheese?
No problem! Try goat cheese, feta, or even cream cheese for a different flavor profile.
Can I use cherry tomatoes?
Yes! Use small eggs or quail eggs, and reduce bake time to about 12–15 minutes.
How do I know when the egg is done?
Gently jiggle the dish. If the white is set and yolk still moves a bit, it’s runny. For a fully cooked yolk, wait until there’s no jiggle at all.
Can I make this dairy-free?
Yes! Use plant-based cheese alternatives and skip the mayo or use vegan mayo.
📢 Share Your Experience!
Tried this recipe? I’d LOVE to see how your egg-stuffed tomatoes turned out!
Tag me on Instagram @onesnaprecipes or drop a comment below!
And don’t forget to share this recipe with your foodie friends — it’s too good to keep to yourself. 🍽️💬
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