Tomato Egg Cups

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 29 jan 2026

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These baked tomato egg cups offer a vibrant and nutritious twist on the traditional breakfast egg. By using vine-ripened tomatoes as natural ramekins, this high-protein dish captures the sweetness of the roasted fruit alongside a perfectly cooked egg and golden, melted white cheddar. It is a visually appealing way to start the morning, providing a fresh alternative to more heavy fried breakfasts while still delivering plenty of savoury flavour.

Perfect for a healthy brunch or a quick weekday meal, this recipe is incredibly simple to prepare. Serving the tomatoes with crisp toast strips, often known as soldiers, makes them particularly family-friendly and ideal for dipping into the warm yolks. Prepared in under half an hour, these cheesy egg cups are as nourishing as they are comforting.

Ingredients for Tomato Egg Cups

4 medium-size vine-ripened tomatoes
Kosher salt and freshly ground black pepper to taste
4 stora ägg
4 tablespoons shredded white cheddar cheese
4 slices toast, cut into strips

How to make Tomato Egg Cups

Preheat oven to 218°C.
Slice off and set aside the top third of each tomato. Scoop out the seeds.
Place the tomatoes in a glass or ceramic baking dish. Season with the salt and pepper.
Break an egg into each tomato.
Bake, with the sliced tops, for 10 minutes.
Top the tomatoes with the cheese and bake until the cheese is bubbly, 5 to 7 minutes more.
Let cool for 5 minutes. Serve with the tops and toast strips (also called "soldiers"-as your child might be delighted to know) for dipping.

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