Three-Cheese Baked Eggs in Tomato Cups
Recipe Type: Breakfast
Prep Time: 
Cook Time: 
Total Time: 
Serves: 2
A thyme-scented single egg slowly cooked in a tender tomato cup stuffed with a salty mix of melted cheese.
  • 2 large tomatoes (variety of your choice)
  • 2 large eggs
  • ¼ cup (30 grams) of white cheddar cheese, grated
  • ¼ cup (30 grams) of Gruyere cheese, grated
  • 3 tablespoons (35 grams) Egyptian roumy cheese (can be substituted with parmesan), finely grated
  • 1 tablespoon of thyme, preferably fresh
  • Salt and pepper, to taste
  1. Preheat the oven to 220 degrees Celsius.
  2. Slice off the top of each tomato.
  3. Using a sharp knife, carefully carve around the inside of each tomato and remove the pulp and seeds.
  4. Place the tomatoes in a shallow oven-proof baking dish, with or without the tops. If your tomatoes don't stand upright, you can lean them against the sides of the baking dish. This allows the egg to stay centered as well.
  5. Depending on the size of the tomatoes you use, layer the white cheddar and gruyere cheese at the bottom.
  6. Over the cheese, sprinkle some fresh thyme leaves.
  7. Crack one egg into each tomato cavity. The trick is to keep all the egg whites contained in the tomato with minimal leakage. Do this slowly and don't rush it.
  8. Bake your egg in a tomato for 10 minutes. By this time, they will begin to set.
  9. After 10 minutes, slide your oven rack carrying your baking dish out and sprinkle with roumy cheese.
  10. Push it back into the oven and bake for another 7-10 minutes or until the eggs are set to your liking.
  11. Remove the eggs from the oven and allow them to rest for two minutes.
  12. Remove from the baking dish and sprinkle with salt and pepper then garnish with fresh thyme. Serve.
Recipe by Honest Cooking at