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Tomato Cup Breakfast

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Have you ever used a tomato as an egg holder? Well, if you haven’t, listen carefully because you can try something new! This breakfast was super simple and took 2 minutes of prep time, maybe less. Then, I placed it in the oven at 350F for 30 minutes and let the good times roll.


  • 1 large tomato, stem and insides removed
  • 1 egg
  • pinch of fresh basil
  • salt, pepper


  1. Remove stem from top of tomato and with a knife, carefully cut out the center of the tomato – make sure not to cut through the skin of the tomato because the egg will leak through.
  2. Crack egg and place in well of tomato.
  3. Bake 350F for 30 minutes or until egg is fully set.
  4. Sprinkle with basil, salt, pepper and anything else you like with your eggs.
  5. ENJOY!


About Lesley

I am a 29 year old Pennsylvanian who enjoys running, good eats, family and friends!

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