Herbed Egg-Stuffed Tomato Cups


It’s summer and tomatoes are everywhere. I’ve mentioned my favorite way to eat tomatoes (that doesn’t involve pulling them straight off the vine) here, but there are so many delightful ways to savor a fresh, juicy, red, ripe tomato.

Basically, fresh tomatoes in winter aren’t even worth eating. I mostly feel that way about grocery store tomatoes in general, but the quality does increase somewhat in the summer. My tomato plants got super tall but didn’t produce much of anything this year. Chalk that up to another apartment balcony garden learning experience.

The one benefit of buying tomatoes at the store is you can ensure you get ones of all the same size. I got these “on the vine” at my local Publix and, while they weren’t outstanding like some tomatoes can be, they improved significantly in the heat of the oven and stood up to my fillings quite nicely.

Feel free to adjust the cooking time to produce a firmer egg, if runny eggs aren’t your thing.

Herbed Egg-Stuffed Tomato Cups

Makes 4 servings


  • 4 tomatoes
  • 4 eggs
  • 4 tbsp finely grated gruyere
  • 2 tbsp basil, chiffonnaded
  • 4 tsp thyme


Preheat the oven to 350°F. Core the tomatoes (see photo below) and scoop out the interior, getting as many seeds as possible. Fill the tomatoes with basil, egg, and thyme, then top with cheese. Bake for 15 to 20 minutes until cheese is melted and the eggs are to a desired runniness.




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