Nutrition info - Recipes

Baked Eggs

This egg dish is all it's cracked up to be, whether you serve it as a dinner party appetizer or brunch entree. Give it a Greek or Italian twist by swapping the cheese for mozzarella or feta, making this dish as versatile as the eggs it features.

Baked Eggs


For 8 people

  • 8 large tomatoes
  • 1/3 cup(s) grated Parmesan cheese, divided
  • 8 medium eggs
  • 1 teaspoon(s) dried basil or other herbs
  • 1 dash(es) salt
  • 1 dash(es) pepper


Preheat oven to 425 degrees. Slice tops off tomatoes; scoop out seeds and pulp. Place tomatoes in shallow baking dish and sprinkle cavities with salt, pepper, and pinches of cheese. Crack open one egg into each tomato. Sprinkle with salt, pepper, basil, and remaining cheese. Bake 20 minutes for soft yolks, 30 to 35 minutes for hard yolks. Serve immediately.
It is recommended that you use organic eggs and tomatoes--you will taste the difference! Feel free to combine herbs like basil, oregano, and thyme. You can also sprinkle the top with feta before you bake. Yum!

Nutrition facts

  • Kcal: 66.22 kcal
  • Fibers (g): 2.35g
  • Sodium (mg): 158.3mg
  • Carbs: 7.83g
  • Fat: 1.61g
  • Saturated fat (g): 0.81g
  • Proteins: 6.58g