Stuffed Breakfast Tomatoes


It’s finals season.  For students, that means the period of time where our hair is less combed, sleep is a rarity, the library is overflowing, and coffee is consumed like it’s going out of business. I also believe it is the point in the semester that most students eat out instead of cooking, or at least eat microwave food instead of enjoying something fresh.

I can’t lie, I am guilty of taking the easy route too. Sometimes you just need to eat and not worry about what you’re going to make or how long it’s going to take.  However, the better half of me does truly believe cooking at home is a better option than eating out and microwave meals, which is why I thought this recipe was perfect for this week.

This delicious dish is truly one of the simplest recipes I have ever posted! You simply stuff a tomato, crack an egg on top, and bake it! Not to mention this meal has the added benefits of being full of protein and your daily serving of a few vegetables (more than any microwave meal can offer you).

So, in honor of my lovely un-showered, coffee-consuming, late-night studying peers, I present to you, Stuffed Breakfast Tomatoes! They’re good for you.




  • 2 large, ripe tomatoes
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1 Tablespoon fresh parsley, finely chopped
  • 1 Tablespoon olive oil
  • 3 green onions, sliced
  • 2 garlic cloves, minced
  • ¼ cup finely chopped spinach (about, more or less depending on the size of your tomato!)
  • 1-2 Tablespoons Italian bread crumbs


  1. Preheat your oven to 350˚ F.
  2. Hallow out the tomatoes by using a knife to cut a circle in the top, and then using a combination of a spoon and a knife to scrape out the ribs and seeds.  Be careful not to puncture the walls of the tomato in this process!
  3. In a small bowl combine the salt, pepper, and parsley, and then rub the mix along the inside walls of the two tomatoes. Set aside.
  4. In a small skillet, heat the olive oil over medium heat. Once hot, add the green onions and garlic. Cook for about five minutes, or until soft.
  5. Split the green onion mixture between the two tomatoes, and then top with a layer of chopped spinach.
  6. Add Parmesan cheese on top of the spinach layer, and press the ingredients in each tomato down. You can fit an incredible amount of spinach in one tomato, so make sure you really stuff it before cracking the egg on top!
  7. Place the tomatoes on a greased baking sheet, or in a bread dish, and carefully crack one egg into each tomato.
  8. Cook for 25-30 minutes, or until the egg is cooked through. (If you shake the pan, the egg should no longer move!)
  9. Sprinkle the top with Parmesan cheese, Italian flavored bread crumbs, and parsley.  Bon appetite!


Notes and Tips!:



6 thoughts on “Stuffed Breakfast Tomatoes

  1. Vegetarian in Vegas says:

    I am going to make this! It might end up even being a dinner. Save some of the grilled peppers we are using in tonights dinner and use them up tomorrow in this. One can also use gluten free bread crumbs 😉

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