Baked Tomato Egg Nests with Mozzarella and Garlic Tomato Sauce

This beautifully simple and wholesome dish—Baked Tomato Egg Nests with Mozzarella and Garlic Tomato Sauce—is a perfect harmony of baked eggs nestled in hollowed tomatoes, accented with melted mozzarella and aromatic spring onions. What makes this recipe truly shine is its finishing touch: a tangy, garlicky tomato sauce layered with Italian herbs and just the right hint of sweetness and acidity. It’s a perfect blend of freshness, comfort, and elegance—all baked to perfection.

This is a standout choice for brunch, lunch, or a light dinner and is also ideal when you want something visually stunning but easy to prepare. With minimal prep time and a short baking duration, this dish suits both busy weekdays and relaxed weekend meals. Whether you’re cooking for guests or for yourself, this baked tomato and egg creation promises to please the eye and the palate.

Cooking Time

• Preparation Time: 15 minutes

• Cooking Time: 42 minutes (20 minutes initial bake + 7 minutes + 15 minutes final bake)

• Total Time: Approximately 1 hour

Ingredients

• 4 large eggs

• 4 medium tomatoes

• 2 spring onions (finely chopped)

• 50g mozzarella (shredded)

• Salt, to taste

• Black pepper, to taste

• Olive oil, as needed

• 2 cloves garlic (minced)

• 1 tablespoon tomato paste

• 1/2 teaspoon sugar

• 1 teaspoon vinegar (white or apple cider)

• 50g cheese (semi-hard cheese like gouda or cheddar, shredded)

• 1 teaspoon Italian herbs (dried oregano, basil, or mixed)

• Fresh dill, for garnish

Step-by-Step Cooking Directions

1. Prepare the Tomatoes:
   Start by washing the tomatoes and cutting off their tops. Gently scoop out the pulp using a spoon, creating a hollow cavity in each tomato. Reserve the pulp for later use in the sauce.

2. Season and Stuff the Tomatoes:
   Sprinkle a bit of salt and pepper inside the tomato shells. Crack one egg into each hollowed-out tomato. Be careful not to break the yolks. Top each with a sprinkle of finely chopped spring onions and shredded mozzarella cheese.

3. Bake the Filled Tomatoes:
   Drizzle a touch of olive oil over the stuffed tomatoes. Place them in a lightly oiled baking dish. Bake in a preheated oven at 200°C (392°F) for 20 minutes.

4. Prepare the Garlic Tomato Sauce:
   In a small saucepan, heat some olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds. Stir in the reserved tomato pulp and 1 tablespoon of tomato paste. Add salt, pepper, 1/2 teaspoon of sugar, and 1 teaspoon of vinegar. Cook the mixture for a few minutes until it thickens into a light sauce.

5. Add Final Toppings:
   Remove the baked tomatoes from the oven after 20 minutes. Spoon the garlic tomato sauce over the tops of the baked eggs. Sprinkle each tomato with the shredded cheese and Italian herbs.

6. Second Bake for Melting:
   Return the dish to the oven and bake for another 7 minutes to allow the cheese to melt and become bubbly.

7. Final Bake for Fusion:
   Optionally, you can bake again at 200°C for an additional 15 minutes for deeper flavors and more browning, depending on your texture preferences.

8. Garnish and Serve:
   Once out of the oven, garnish with freshly chopped dill and a final drizzle of olive oil if desired. Serve hot and enjoy immediately.

Nutritional Information (Per serving, based on 4 servings)

• Calories: 215

• Protein: 13g

• Fat: 15g

• Carbohydrates: 7g

• Fiber: 2g

• Sugars: 5g

• Cholesterol: 185mg

• Sodium: 310mg

The Origins and Popularity of the Recipe

This baked tomato egg dish is inspired by Mediterranean and Middle Eastern flavors, where eggs, tomatoes, and herbs are central to many home-cooked meals. Dishes like shakshuka and Italian egg bakes use similar ingredients. This particular recipe adapts those ideas into a western-friendly, oven-baked format that’s modern yet rooted in tradition. It has grown in popularity thanks to social media food videos, appealing for its simplicity and Instagram-worthy appearance.

Reasons Why You’ll Love the Recipe

• Visually stunning and perfect for entertaining

• Packed with nutrients from whole foods

• Easy to prepare and bake

• Versatile enough for breakfast, lunch, or dinner

• Naturally gluten-free

• Can be made vegetarian or keto with minimal changes

• Comforting yet light

• A great way to use garden tomatoes

• Customizable with herbs and cheeses

• Ideal for make-ahead meal prep

Health Benefits

This dish offers a well-rounded nutritional profile:

• Eggs provide high-quality protein, B vitamins, and choline for brain function.

• Tomatoes are rich in lycopene, an antioxidant linked to heart health.

• Olive oil contains heart-healthy monounsaturated fats.

• Garlic supports immune health.

• Mozzarella and cheese provide calcium and protein.

• Spring onions and dill bring in antioxidants and vitamins like vitamin C and K.

Serving Suggestions

• Serve with crusty bread or garlic toast.

• Add a light green salad or arugula tossed in lemon vinaigrette.

• Top with a dollop of Greek yogurt or sour cream for creaminess.

• Enjoy with warm quinoa or couscous for a more filling meal.

• Perfect for brunch spreads, breakfast-for-dinner themes, or packed lunches.

Common Mistakes to Avoid

• Undercooking the eggs: Ensure enough baking time to set the whites.

• Overfilling the tomatoes: Leave room for the egg to expand during baking.

• Using too much salt: Cheese and tomato paste already bring saltiness.

• Scooping too much pulp: Leave enough tomato walls to prevent collapsing.

• Using watery tomatoes: Choose firm, less juicy varieties to avoid sogginess.

Pairing Recommendations

• Drinks: Sparkling water with lemon, cold brew coffee, or white wine like Sauvignon Blanc.

• Side dishes: Roasted potatoes, sautéed spinach, or herbed couscous.

• Dessert: Lemon tart or yogurt parfait with berries.

Cooking Tips

• Crack eggs into a bowl first to avoid shell pieces or broken yolks.

• Use a muffin tin for individual tomato cups to keep them upright.

• Add a pinch of chili flakes for heat.

• Pre-salt the tomato cavities and let them drain upside-down for 10 minutes to reduce moisture.

• Add finely chopped basil or thyme for more herbaceous notes.

Similar Recipes to Try

• Baked Avocado Eggs

• Mediterranean Shakshuka

• Cheesy Stuffed Bell Peppers

• Eggplant Parmesan Bakes

• Zucchini Egg Muffins

• Breakfast Casserole with Spinach and Tomatoes

Variations to Try

• Add meat: Mix in cooked bacon or sausage bits.

• Go spicy: Add harissa paste or chili oil to the sauce.

• Make it vegan: Use plant-based cheese and tofu scramble instead of eggs.

• Add grains: Add a spoonful of cooked quinoa or rice to the tomato base.

• Try other cheeses: Feta, gouda, or goat cheese add different flavor notes.

Ingredient Spotlight: Tomatoes

Tomatoes are the heart of this dish. Rich in lycopene, they offer anti-inflammatory benefits and are linked to reduced cancer risk and improved heart health. When baked, their flavor deepens, becoming sweeter and more savory—perfect for pairing with creamy eggs and herbs. Opt for medium, round varieties like beefsteak or Roma for best results in this recipe.

Conclusion

Baked Tomato Egg Nests with Mozzarella and Garlic Tomato Sauce is a vibrant, nourishing dish that combines simplicity with elegance. Whether you’re an experienced home cook or just getting started, this recipe is approachable, impressive, and deeply satisfying. With the perfect balance of protein, vegetables, and flavor, it will quickly become a staple in your kitchen.

Frequently Asked Questions (FAQ)

1. Can I prepare this dish ahead of time?
Yes. You can prepare the tomato shells and sauce a day ahead and store them in the fridge. Crack the eggs and bake right before serving.

2. What type of tomato works best?
Choose firm, medium-sized tomatoes with thick walls like Roma or vine tomatoes. They hold their shape better during baking.

3. Can I use cherry tomatoes instead?
Cherry tomatoes are too small to hold a whole egg. You can use them sliced in the sauce or as garnish instead.

4. Is this dish keto-friendly?
Yes, it’s naturally low in carbs, especially if you omit sugar or substitute with a keto-friendly sweetener.

5. Can I use different cheeses?
Absolutely! Feta, goat cheese, or cheddar can all be substituted depending on your flavor preference.

6. How do I store leftovers?
Store in an airtight container in the fridge for up to 2 days. Reheat in the oven at 180°C (356°F) until warm.

7. Can I make this without baking?
Not ideally. Baking is essential to cook the egg and melt the cheese evenly. However, you can try using a covered skillet on low heat if needed.

8. What herbs can I use instead of Italian seasoning?
Try fresh basil, oregano, thyme, or even za’atar for a unique twist.

9. Is it safe to eat soft yolks in baked eggs?
Yes, if eggs are fresh and handled properly. Adjust baking time to achieve fully set or runny yolks as desired.

10. Can I make this for a crowd?
Definitely. Simply scale up the ingredients and use a large baking dish or tray. This makes for an excellent brunch platter.