Italian Eggs baked in a Tomato

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Italian Eggs baked in a Tomato

In the summer, either from my garden or from the farmers market, i just love the large fresh tomatoes. This is a great brunch to share with your family and friends. Not to mention it makes you look fancy!

Here is my little secret; when my husband travels for business I make this for dinner and enjoy every bite. Sometimes I add in leftover salmon or other vegetables from a past meal.

*CHEFS NOTE* If you are pairing this for Sunday brunch, you can whisk the eggs and other ingredients together the night before and store in a sealed container. You can prepare your tomato and keep in the refrigerator on a platter, lightly seasoned with salt and covered lightly with a clear wrap. When you are ready to bake, just assemble, place in the oven until done and serve


  • 4 large ripe tomatoes
  • 4 bacon uncured slices or pancetta
  • 4 large eggs, room temperature
  • 2 scallions, chopped
  • 1 garlic clove, minced
  • 1 teaspoon sea salt, plus more
  • 3/4 teaspoon freshly ground pepper
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley
  • 1/4 teaspoon crushed red pepper flakes (optional)
  • 1 tablespoon olive oil
  • Sriracha, optional for garnish


  1. Preheat oven to 350 F

  2. Cut the tops of the tomatoes off using a paring knife, then with a spoon clean out the entire inside of the tomato. 

  3. Set on a baking sheet lined with foil or parchment. You can also place inside ramekins (reserve the inside of tomatoes for sauce or soup and can be frozen).


  4. In a large sauté pan over medium heat at bacon or pancetta slices and cook until crispy.  Let cool then dice and set aside.

  5. In a mixing bowl, whisk eggs then add in scallions, garlic, salt, pepper, parsley, and red pepper flakes. Add in bacon/pancetta to the mixture.  Take the prepared tomatoes and drizzle a little olive oil on the inside each then sprinkle a pinch of salt just to lightly season.

  6. Divide the egg mixture among each tomato and bake for 35-40 minutes or until eggs are fully cooked. To serve, drizzle with a little olive oil and sriracha!

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