Stuffed tomatoes are underrated. You scoop out the seeds, fill the shells with bread cubes tossed in grated Grana Padano, olive oil, parsley, and oregano, then crack an egg into each one and bake. The egg sets into the stuffing while the tomato softens around it.
The Grana Padano is the ingredient that holds this together. It melts into the bread cubes during baking and creates a savoury crust around the egg. That combination — tomato, cheese crust, runny yolk — is one of my favourite things on a Sunday morning. Use stale bread, not fresh. Fresh bread turns to mush. Stale bread keeps its shape and soaks up the tomato juice.
Tips for Making Grana Padano Stuffed Tomatoes
Scoop the tomatoes carefully
Halve the tomatoes at the belly, not through the stem. Scoop out the seeds and pulp with a spoon, keeping the shells intact.
Strain the pulp through a fine sieve to collect the juice. Pour this into the bottom of the baking dish. It keeps the tomatoes from drying out.
Create a well for the egg
Pack the bread stuffing into each tomato and press an indentation in the centre large enough for an egg.
The egg needs to sit in the stuffing, not overflow. If the well is too shallow, the egg slides off during baking.
Grana Padano Stuffed Tomatoes with Baked Egg
- Total Time: 40 minutes
- Yield: Serves 4
- Diet: Omnivore
Description
Creamy eggs baked inside juicy tomatoes, topped with nutty Grana Padano. A simple, satisfying weeknight meal.
Ingredients
- 4 large firm tomatoes (halved at the belly)
- 2 cups (473 ml) stale 1/2-inch country bread cubes (crusts removed)
- 2/3 cup (158 ml) grated Grana Padano
- 2 tablespoons chopped fresh Italian parsley
- 3 tablespoons extra virgin olive oil
- 2 teaspoons dried oregano
- 1 teaspoon kosher salt
- 4 large eggs
Instructions
- Preheat oven to 375°F (190°C).
- Scoop out the seeds and pulp of the tomatoes over a fine strainer, creating tomato shells. Press the collected seeds and pulp through the strainer to collect the juice; you should have about 3/4 cup.
- In a large bowl, combine bread cubes, 1/3 cup grated cheese, parsley, 2 tablespoons olive oil, 1 teaspoon dried oregano, and 1/2 teaspoon salt; toss well.
- Grease a 9-by-13-inch baking dish with 1 tablespoon olive oil and place the tomato shells inside. Season the inside of the tomatoes with the remaining 1/2 teaspoon salt.
- Pack the tomatoes with the stuffing, creating an indentation in each mound large enough for an egg.
- Pour tomato juice into the bottom of the pan (avoiding the tomatoes).
- Bake for 10 minutes, until the tomato juices are bubbling and the filling is heated.
- Uncover, and carefully crack an egg into each indentation.
- Sprinkle the eggs with the remaining 1/3 cup grated cheese and 1 teaspoon dried oregano.
- Bake for 15 minutes, until the egg whites are set but the yolks are still runny.
Notes
- For a richer flavor, use day-old bread; the staling process helps absorb the egg and tomato juices better.
- If Grana Padano is unavailable, substitute with Parmesan cheese, Pecorino Romano, or a similar hard, aged cheese.
- To prevent overcooking, keep a close eye on the eggs during the final 15 minutes of baking; baking time may vary depending on your oven.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Oven-Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 stuffed tomato
- Calories: 250
- Sugar: 5
- Sodium: 400
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 8
- Carbohydrates: 20
- Fiber: 3
- Protein: 12
- Cholesterol: 200
Frequently Asked Questions
What is Grana Padano?
An Italian hard cheese similar to Parmigiano-Reggiano but milder and less expensive. It melts well and has a nutty, savoury flavour. Parmesan works as a substitute.
Can I use fresh bread instead of stale?
Stale bread is specified because it absorbs the tomato juice and cheese without falling apart. Fresh bread turns soggy. If you only have fresh, cut it into cubes and toast them in the oven for five minutes first.
How do I know when the eggs are done?
Bake for about 15-20 minutes after adding the eggs. The whites should be set and opaque but the yolks should still be slightly runny. Every oven is different, so check at 15 minutes.
Oh my goodness…. that looks amazing!