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Baked Eggs in Tomato Cups - This 1960's recipe is easy, healthy, and a fantastic option for Mother's Day brunch. - www.cupofzest.com

1960’s Baked Eggs in Tomato Cups

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Author: Michelle Ferrand
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes


  • 6 firm medium-large vine ripened tomatoes
  • Salt and Freshly Ground Pepper to taste
  • 6 large eggs
  • ½ cup freshly grated Parmesan cheese
  • ½ teaspoon smoked paprika
  • 1 tablespoon finely chopped Chives


  • Preheat oven to 425 degrees.
  • Cut a thin slice from the tops of the tomatoes. Scoop out the seeds and pulp.
  • Place the tomato cups into a 10-inch baking dish and sprinkle with salt and pepper. Crack an egg into each tomato cup.
  • Bake tomatoes for about 20 minutes or until the whites begin to set.
  • Sprinkle the eggs evenly with parmesan and bake until the eggs have fully set and the cheese has melted, about 5 more minutes.
  • Top the eggs smoked paprika and chives. Serve with a simple salad and a mimosa.
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Recipe adapted from Gourmet's Menu Cookbook (1963).