Tomatoes stuffed with breakfast ingredients is a delicious dream come true! I could eat these every meal of every single day of my life!
I get nostalgic when I think of tomatoes being stuffed with any sort of anything. My mother often made stuffed tomatoes for me growing up. Her stuffings ranged from meat to cottage cheese to many different types of salads. Sometimes I wish I could be a kid again for the sole purpose of eating all of my mom’s wonderful creations.
One thing my mother never did was use breakfast foods as a stuffing for tomatoes. At least not that I remember. So I thought I would give it a try myself!
I have to preface this recipe by saying that it is so incredibly light and healthy, yet insanely tasty. My husband bit into thinking it would not be the most flavorful thing he’s ever tasted, but he was pleasantly surprised.
Preheat your oven to 350 degrees F.
Hollow out 2 large, ripe tomatoes. Do this by cutting a large circle into the top of the tomato and removing the core. With a spoon or a knife (I used both), carefully scoop out the ribs and seeds. Leave the walls of the tomato intact as best you can.
In a small bowl, combine:
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon fresh parsley, finely chopped
With your finger, rub half of the mixture onto the inside of one tomato, covering the inner walls as thoroughly as possible. Rub the other half of the mixture onto the inside of the other tomato. Set the tomatoes aside.
In a skillet, heat 1 tablespoon of olive oil over medium heat.
Add:
3 green onions, white and light green parts only, sliced
2 cloves garlic, minced
Cook until soft, about 5 minutes.
Divide the green onion mixture in half and place into the bottoms of the 2 hollowed-out tomatoes.
Top that with a layer of finely chopped fresh spinach. I used approximately 1/4 cup between the two.
And top the spinach with a layer of shredded Parmesan cheese. Squish as much cheese in as you can, keeping in mind you need enough room for 1 egg. You’d be surprised how much you can fit into a tomato.
Carefully crack an egg into each tomato. If you want to make sure you don’t break the yolk, crack it into a bowl first and then pour it in.
Place the tomatoes onto a greased baking sheet and bake in the preheated oven for 25-30 minutes, or until the egg is cooked through.
Sprinkle the finished product with Parmesan cheese and fresh parsley and eat immediately!
Mom, I’m making these for you the next time I see you!
Stuffed Breakfast Tomatoes
Ingredients
- 2 large ripe tomatoes
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 1 tbsp. fresh parsley finely chopped
- 1 tbsp. olive oil
- 3 green onions sliced
- 2 cloves garlic minced
- 1/4 cup fresh spinach chopped
- 1/4 cup shredded Parmesan cheese
- 2 eggs
- Shredded Parmesan for topping
- Salt & pepper for topping
- fresh parsley for topping
Instructions
- Preheat oven to 350 degrees F. Cut a large circle into the top of each tomato. Remove core, stems and seeds, leaving the wall of the tomato intact. In a small bowl, combine the salt, pepper and 1 tablespoon of parsley. Rub half of the mixture onto the inside wall of one tomato and the other half onto the inside wall of the other tomato.
- In a skillet, heat the olive oil over medium heat. Add the green onions and garlic and cook until soft, about 5 minutes. Divide the mixture in half and place into the bottoms of the tomatoes. Divide spinach in half and place over top of the onion-garlic mixture. Divide the Parmesan cheese in half and place over the spinach. Crack a raw egg into each tomato as the top layer.
- Place tomatoes on a greased baking sheet and place in the preheated oven. Bake for 25-30 minutes, or until egg is cooked through. Top with shredded Parmesan and fresh parsley and serve immediately.
I made a version of these for my blog and they were divine! Thank you SO much for the idea!:) Love your blog!
Hi, I loved these! Whenever I make stuffed tomatoes I place them in a muffin pan to bake off. It makes it really easy to get them into the oven without sliding around like crazy.
OMG. Found you through Spicy Foodies YBR. These look SO easy and SO divine!!! I'm definitely going to make this recipe as SOON as I find some good tomatoes. Thanks for sharing! GREAT post!
Byn
Thanks for participating in April's YBR 🙂 This is something I can't wait to try very soon.
P.S.
Did you get my email?
i HAD to give this one a try… its insane, one of the easiest yet most delicious things i've ever tasted, i love tomatoes, so this one is the new must of the week.
Oh that looks soooo amazing! I'd love to wake up to that! God, I'm drooling on my key board!
Wow! Looks delicious!!
Coolest tomato stuffing ever! Such a cool idea.
I've always loved eggs with tomatoes – one of my favorite things about a British breakfast is the baked tomatoes. This is better!
I cannot wait to make this! Wow! It looks and sounds so very good. Your creations and your appreciation for good food and a full life are inspiring. And thank you for your kind words on my own blog…they made me smile. I hope you have a bountiful week!
Beautiful dish made gorgeous also with great photography! I have never tried anything like this but it looks delicious.
OMG I am a tomato fiend, I can not wait to give this recipe a try! I think I'm going to fatten it up a little with some bacon or sausage though. I love Laura's idea to spice it up with some jalapenos. Thanks for the breakfast inspiration and congratulations on making into the top 9!
This looks incredible. I love the egg on top – gorgeous!
There are so many versions you could make – I'd like to add some jalapenos and avocado for a Mexican-inspired breakfast (I can never get enough spice 🙂 ). Mmmm!
i also love stuffed tomatoes, but never would have thought about making it for breakfast. those are gorgeous and i can imagine how great they'd taste! thanks for the idea, and congrats on top 9!
This looks soooo good. Tomatoes are one of my fave omelet fillings; now omelet can be one of my fave tomato fillings. 🙂
What a great idea! I am always looking for new breakfast ideas and this is pretty spectacular! congrats on the top 9!
I love stuffed tomatoes (and peppers and avocados) and I had never seen a brunch version! Congratulations on making it to the Top 9; this is absolutely wonderful.
You are so creative! These look awesome and so delicious! I love eveyrthing about this recipe and definitely want to try this recipe 🙂
Wow! This is a very cool recipe. Not a tomato fan so I might still Jeff's idea of doing it with a pepper instead but I gotta say, your stuff tomato looks outstanding. Well done!
Great idea with the spinach and Parmesan! It looks like such a delicious light breakfast! I did the same thing, but with a stuffed red bell pepper. I can't wait to give yours a shot though!