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Tomato Egg Cups

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026

Meets Patient’s editorial guidelines

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.

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Ingredients for Tomato Egg Cups

  • 4 medium-size vine-ripened tomatoes

  • Kosher salt and freshly ground black pepper to taste

  • 4 large eggs

  • 4 tablespoons shredded white cheddar cheese

  • 4 slices toast, cut into strips

How to make Tomato Egg Cups

  1. Preheat oven to 218°C.

  2. Slice off and set aside the top third of each tomato. Scoop out the seeds.

  3. Place the tomatoes in a glass or ceramic baking dish. Season with the salt and pepper.

  4. Break an egg into each tomato.

  5. Bake, with the sliced tops, for 10 minutes.

  6. Top the tomatoes with the cheese and bake until the cheese is bubbly, 5 to 7 minutes more.

  7. 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 16 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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