Baked tomato and egg breakfast


  • 2 medium/ large fresh tomatoes
  • 2 large eggs (preferable free range)
  • 1 tsp fresh Italian parsley
  • Salt & Pepper to taste


  • Preheat oven to 180 degrees C
  • Line a baking tray
  • Cut the tops of the tomatoes off
  • With a spoon (a serrated grapefruit spoon works well), spoon out all the tomato innards
  • Crack an egg in each hollowed-out tomato
  • Bake for 30 minutes
  • Let cool for a few minutes and then garnish with parsley, salt & pepper