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Tomatoes stuffed with egg

Author
Cookinero 13 Nov 2025
820
Tomatoes stuffed with egg

Tomatoes stuffed with egg and baked in the oven are juicy and nutritious. The special feature of the recipe is the topping of raw egg, which is baked. When preparing a hot appetizer, feta cheese is used. It is important that it is not too salty. This can spoil the taste of the dish. Instead of feta cheese, you can take sour milk cheese, preferably homemade, with a high percentage of fat. Take medium-sized tomatoes.

How to cook Tomatoes stuffed with egg

Step 1

Tomatoes stuffed with egg

Prepare the filling. Mash the feta cheese in a deep bowl. Add the onion to the cheese, salt, sweet paprika, sour cream and pepper. Mix everything.

Step 2

Tomatoes stuffed with egg

Cut off the top of the tomato and scoop out the core. Stuff the tomatoes with the filling, leaving room for the raw egg at the top. Carefully crack an egg into each tomato over the filling, so that the yolk does not run. Add some salt and pepper. Place the tomatoes on a baking sheet, put them in the oven preheated to 180 degrees and bake for 15 minutes.

Tomatoes stuffed with egg - FAQ About Ingredients, Baking Time and Storage

Yes, you can substitute feta with other crumbly cheeses like goat cheese or even a creamy ricotta, but keep in mind this will slightly alter the final flavor profile. For a dairy-free option, a firm tofu mashed with a bit of lemon juice can mimic the tanginess.
Store any leftovers in an airtight container in the refrigerator. They will be good for 1-2 days. For best results, reheat them in the oven or a toaster oven to restore some of the crispness, as microwaving can make the egg rubbery.
Absolutely! For a vegan version, use a plant-based feta alternative or a firm tofu for the filling. For the egg, you can either simply omit it or get creative with a 'sunny-side up' style made from a thick, smooth cashew cream or a thick, seasoned mashed chickpea (like a falafel mix) to sit on top. Bake as instructed.
Larger tomatoes will need more time, while smaller ones will need less. The key is to bake until the egg white is fully set and the yolk is to your desired consistency. Start checking at the 12-minute mark. If the filling is hot but the egg needs more time, you can broil for the last 1-2 minutes, watching closely.
Yes, but with a caveat. You can prepare the filling and hollow out the tomatoes a day in advance. Store them separately in the fridge. However, assemble and add the raw egg just before you're ready to bake, as a pre-assembled version will get soggy and the raw egg white can thin out.
They're quite versatile! They work beautifully as a main course with a simple green salad and some crusty bread to mop up the delicious juices. They also make a wonderful, impressive starter for a dinner party. For a brunch, consider serving them with some roasted potatoes or a fresh fruit salad.

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