Eggs in Tomato Shell

Gluten Free Eggs Baked in Tomato Shells Recipe

Want to hear something ironic? I am a cookbook author (please excuse me; I am still so thrilled, I just have to work that into as many sentences a day as possible) and I have not been eating very well lately.

The subject for the cookbook I am working on (Okay – last time I mention it, promise. If not, I have to pay myself $5.00) is gluten-free desserts. So what with developing, testing and tasting desserts all day, I just haven’t been that hungry for any other kind of food. That, and the fact that I have a fast approaching deadline and am so busy I can barely see straight, is why I tend to eat things like leftover frosting or pickles.

Who knew cookbook authoring (oops – that’s 5 bucks!) involved so many other things like ironing and washing dishes? Mounds and mounds of dishes!

This morning, instead of jumping into what has now become my normal routine of washing down a few cups of coffee, cranking up the oven and the Kitchenaide mixer and getting immediately down to the fascinating and frustrating job of writing a cookbook (ouch! Another 5 bucks. Pretty soon I will have paid myself enough for those fab new shoes I have my eye on. Hmm, come to think of it, this is pretty much a win-win for me. For you dear reader, not so much), I decided to make myself a proper breakfast and enjoy it at a leisurely pace. I was thinking baked eggs and grilled tomatoes. Trouble was, I am so darn sick of washing dishes I didn’t want to dirty up ramekins, a spatula and a frying pan. So I get this bright idea! Bake the eggs IN the tomatoes!

Brilliant! The richness of the egg yolk combines beautifully with the sweet tang of the tomato and the salty hit of Parmesan, and the fragrant chives bring it all together.

I baked them on a buttered piece of foil laid over a baking sheet so all I had to do was crumple the foil and toss. They say necessity is the mother of invention but I say an utter loathing for washing dishes is mighty good incentive, as well.

Eggs Baked in Tomato Shell

5 from 1 vote
Eggs in Tomato Shell
Gluten Free Eggs Baked in Tomato Shells Recipe
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
 
Course: Breakfast
Cuisine: American
Servings: 1 serving
Calories: 106 kcal
Author: Carol Kicinski
Ingredients
  • 1 medium tomato
  • Kosher or fine sea salt
  • Freshly ground black pepper
  • 1 large egg
  • 1 tablespoon freshly grated Parmesan cheese
  • 1 teaspoon finely minced chives
Instructions
  1. Preheat oven to 350 degrees. Butter a baking dish (or a piece of foil laid over a baking dish for easy clean up).
  2. Cut a thin slice off the stem end of the tomato and scoop out the seeds and pulp. Sprinkle liberally with salt and pepper and turn upside down on some paper towels to drain for about 10 minutes. Break egg into tomato shell, sprinkle with a bit more salt and pepper and bake for about 20-25 minutes or until egg is just set. Combine the cheese with the chives and sprinkle on top of the egg. Return to oven for a minute or two until the cheese has melted.

  3. Serve immediately.
Recipe Notes

This would be fabulous with some crispy bacon and a nice thick piece of toasted gluten-free bread.

Nutrition Facts
Gluten Free Eggs Baked in Tomato Shells Recipe
Amount Per Serving
Calories 106 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Saturated Fat 2g 10%
Cholesterol 168mg 56%
Sodium 145mg 6%
Potassium 352mg 10%
Total Carbohydrates 5g 2%
Dietary Fiber 1g 4%
Sugars 3g
Protein 8g 16%
Vitamin A 25.2%
Vitamin C 20.4%
Calcium 9.2%
Iron 6.1%
* Percent Daily Values are based on a 2000 calorie diet.

The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers’ samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.

Disclaimer: All nutrition facts on Simply Gluten Free are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.
Tags: Baked Celiac Chives Easy Eggs Gluten-Free Healthy Parmesan Cheese Recipe Tomatoes
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  1. Jas.
    October 5, 2009

    If only I liked tomatoes! he he he, fabulous idea. I will definitely be making these for a girly breakfast I have planned – super easy!

    I understand eating the left over frosting, as it is, oh, so yummy! Depending on the frosting you can keep it in the fridge for a day and re whip it – it's never the same but it saves ditching it.

  2. Stephanie
    October 5, 2009

    That looks so good right now! I'm not even hungry, and I am wanting to go make it. I will have to give it a try in the morning. I am going to use some non-dairy cream cheese though, since that's what I have on hand :)

    I am so excited for your cookbook!

  3. Erin Swing
    October 5, 2009

    Congrats! And yum! My favorite things in perfect combination: tomato + eggs + parm + chives. Goetta (Cincy thing – on my blog) and Glutino Flaxseed bread would compliment well. Wasn't "Laziness in the mother of useful inventions" a quote?

  4. Lauren
    October 5, 2009

    Eggs are the best! Especially for a light dinner =D. Good luck with your cookbook! I'm sure its going to be amazing!

  5. Peter G
    October 5, 2009

    Great idea Carol…and KEEP on patting yourself on the back! You deserve it! Love the pictures…great styling and props too!

  6. Naomi Devlin
    October 6, 2009

    These look delicious – I'm off to buy some beef tomatoes right now in fact! Keep blowing your own trumpet and telling us about the journey – it's exciting for us too you know.

    Just a final note- you meant crumple the foil and toss it into the aluminium recycling bin I assume? x x x

  7. Theresa
    October 6, 2009

    Wow! That is such a great idea! I wish it was tomato season so I could have that for breakfast tomorrow.
    Hope the cookbook prep goes well!

    by the way, I LOVE that teapot!

  8. Tasty Eats At Home
    October 6, 2009

    Ooh, love this idea! I always end up with too many tomatoes (especially when it's high tomato season, and they're still available at the markets, hooray) and so I slice them up alongside eggs in the morning. What a yummy and new way to eat my tomatoes and eggs!

  9. H.Peter
    October 6, 2009

    I had this dish over 20 years ago in England of all places.

    At first I though of it as really really weird, but as you so well described, it's a wonderfull dish.

    Jimmy Choo?

  10. Cynthia
    October 6, 2009

    What an excellent idea!

  11. The Dude
    October 6, 2009

    That looks awesome! I am going to have to try that! I totally going to buy your cookbook!

  12. gfe--gluten free easily
    October 6, 2009

    Looks great. Reminds me of the baked/shirred eggs with tomato slices we ate at a B&B on our motorcycle trip this summer. So delish, and attractive, too.

    LOL on all the money you have to pay yourself now. ;-)

    Shirley

  13. amy and ann
    October 7, 2009

    i will have to try this recipe. I made this oonce and it did not turn out very well. I dont know what I did wrong. but this recipe looks great! thanks,amy

  14. Anonymous
    October 9, 2009

    Carol, what a great breakfast, lunch, or dinner this will be!! I know i will be using it frequently!
    Unfortunately you cannot answer my comment as i do not have your e address in my address book.
    I belong to the Shadow Mountain Gem & Mineral Society. My husband and I have had the pleasure of meeting Thom, who told us about your blogspot.
    Best wishes with your new book.
    Barbara

  15. Bonnie
    October 10, 2009

    This looks fabulous – simple, but so elegant. I'm looking forward to trying it! I found a gluten-free English Muffin recipe recently that I've been meaning to try that would be great with it.

  16. Good Eatah
    October 11, 2009

    Wow. That looks and sounds like a really tasty breakfast! And I am SO excited for your cookbook Carol!

    And like always, your photos are just plain gorgeous.

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  18. Aries
    August 28, 2011

    Giving up cheese in my diet was painful, and none of the cheese substitutes work for me in taste or mouth feel. I wonder if nutritional yeast and dark raw flax seeds could perhaps provide the punch for this dish? Or some kasha? Other suggestions?

    1. August 28, 2011

      Hi Aries,

      Honestly, I think I would just leave out the cheese in this recipe instead of trying to substitute it. If you eat meat a little prosciutto finely minced would be great and add that salty kick.

      xo,
      carol

  19. Aries
    August 31, 2011

    Good call on the prosciutto – I would not have thought of it myself. Thank you.

    1. August 31, 2011

      My pleasure!

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