Bright, juicy tomatoes are hollowed and filled with a savory mixture of chopped spring onions, creamy mozzarella, and whole eggs, then topped with grated cheese and baked to golden perfection. This Stuffed Tomato & Egg Bake is a quick, healthy, and visually stunning dish—ideal for breakfast, brunch, or a light dinner. With minimal prep and simple ingredients, it’s a family‑friendly recipe that transforms everyday produce into a gourmet treat.
Cooking Time
• Preparation: 10 minutes
• Assembly: 5 minutes
• Baking: 25 minutes
• Total Time: 40 minutes
Ingredients
• 3 large ripe tomatoes
• 2 spring onions (scallions), thinly sliced
• 50 g (1.8 oz) fresh mozzarella, diced
• 3 large eggs
• 1 Tbsp mayonnaise
• Salt and freshly ground pepper, to taste
• 50 g (1.8 oz) hard cheese (e.g., Parmesan or cheddar), finely grated
• Olive oil, for greasing the baking dish
Step-by-Step Cooking Directions
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Prep the Tomatoes
Cut off the top third of each tomato around the stem. Gently scoop out seeds and pulp, leaving a 5 mm thick shell. Reserve the pulp for another use. -
Mix the Filling
In a bowl, combine sliced spring onions, diced mozzarella, 1 Tbsp mayonnaise, and a pinch of salt and pepper. Stir until evenly coated. -
Fill the Tomatoes
Place hollowed tomatoes in a greased baking dish. Crack one egg into each tomato cavity, then spoon the spring onion–mozzarella mixture around the egg white. -
Top with Cheese
Sprinkle the grated hard cheese evenly over each filled tomato. -
Bake
Preheat oven to 200 °C (392 °F). Bake the tomatoes for 25 minutes, until eggs are set and cheese is melted and golden. -
Serve
Let rest 2 minutes, then transfer to plates. Garnish with extra spring onions or parsley if desired.
Nutritional Information (per serving; makes 3)
• Calories: 280 kcal
• Protein: 16 g
• Carbohydrates: 8 g
• Dietary Fiber: 2 g
• Sugars: 5 g
• Total Fat: 18 g
• Saturated Fat: 8 g
• Sodium: 420 mg
The Origins and Popularity of the Recipe
Stuffed vegetables have roots in Mediterranean and Middle Eastern cuisines—dolmas and cipollini all’italiana share similar concepts of flavorful fillings. This baked tomato variation has gained popularity for its ease and adaptability, shining on brunch menus and home tables alike.
Reasons Why You’ll Love the Recipe
• Effortless Elegance: Minimal prep yields an impressive presentation.
• Flavor Harmony: Sweet tomato, creamy cheese, and savory egg unite perfectly.
• Healthy & Satisfying: Provides protein, healthy fats, and vitamins in one vessel.
• Kid-Friendly: Mild flavors and fun egg-in-tomato format appeal to all ages.
• Customizable: Swap fillings—spinach, mushrooms, or herbs—to suit your taste.
Health Benefits
Tomatoes deliver antioxidants like lycopene and vitamin C. Eggs offer high‑quality protein and choline. Cheese contributes calcium and protein. Spring onions add fiber and flavonoids. Baked rather than fried, this dish is a nutrient‑dense choice.
Serving Suggestions
• With Greens: Serve alongside a crisp arugula salad dressed in lemon vinaigrette.
• As Brunch: Pair with crusty ciabatta or whole‑grain toast.
• Light Dinner: Accompany with a bowl of minestrone or gazpacho.
Common Mistakes to Avoid
• Overfilling: Leave space for the egg white to expand without spilling.
• Undercooking Eggs: Ensure eggs are set—oven temperatures vary, so test with a toothpick.
• Soggy Shells: Pat tomato interiors dry before filling to prevent excess moisture.
Pairing Recommendations
• Wines: A crisp Sauvignon Blanc or dry rosé complements the tomato’s acidity.
• Beers: A light pilsner or wheat beer balances the richness.
• Non‑Alcoholic: Iced herbal tea with lemon or sparkling water with mint.
Cooking Tips
• Uniform Tomatoes: Choose evenly sized tomatoes for consistent bake times.
• Mayo Substitute: Use crème fraîche or Greek yogurt for tang.
• Cheese Variations: Try feta, goat cheese, or Gruyère for different flavor profiles.
Similar Recipes to Try
• Baked Eggs in Avocado Halves
• Stuffed Bell Peppers with Quinoa & Veggies
• Mushroom & Spinach Egg Muffins
• Shakshuka (Eggs in Spicy Tomato Sauce)
• Mini Frittata Cups
Variations to Try
• Herb Infusion: Stir fresh basil or oregano into the filling.
• Spicy Twist: Add chopped chili or smoked paprika to the eggs.
• Meaty Version: Mix in diced prosciutto or cooked bacon bits.
• Vegan Option: Use chickpea “eggs” (besan batter) and dairy‑free cheese.
• Mediterranean Style: Fold in olives, sun‑dried tomatoes, and capers.
Ingredient Spotlight
Tomatoes: Beyond their vibrant color and juiciness, tomatoes are rich in lycopene, a powerful antioxidant linked to heart and skin health. Baking intensifies their natural sweetness and umami.
Conclusion
This Stuffed Tomato & Egg Bake with Mozzarella & Spring Onions offers a perfect blend of simplicity and sophistication. From the first soft, cheesy bite to the luscious baked egg, it’s a versatile recipe that shines any time of day. Embrace its ease and flavor, and make it a regular in your culinary rotation!
FAQ
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Can I prepare this ahead?
Assemble up to 2 hours ahead and refrigerate; bake just before serving. -
What if my eggs cook too slowly?
Increase oven to 210 °C (410 °F) for the last 5 minutes, watching closely. -
Can I use cherry tomatoes?
Yes—reduce bake time to 15–18 minutes and use quail eggs for proportion. -
How do I prevent the bottom from burning?
Place the tray on the center rack, not the bottom. -
Can I double the recipe?
Yes—use a larger baking dish and adjust bake time by ±5 minutes. -
What’s the best cheese for melty texture?
Mozzarella and young provolone melt beautifully without oiling out. -
Is this gluten‑free?
Yes—this recipe contains no wheat-based ingredients. -
How do I reheat leftovers?
Warm in a 175 °C oven for 8–10 minutes or microwave briefly. -
Can I add vegetables to the filling?
Finely chopped bell pepper, spinach, or mushrooms work well. -
What other seasonings complement this dish?
Fresh thyme, rosemary, or a pinch of chili flakes add depth.