Tomato Egg Cup Recipe

Tomato Egg Cup
Marcus Nilsson


  • 4 medium vine-ripened tomatoes
  • salt and pepper
  • 4 large eggs
  • 4 tablespoons shredded white cheddar cheese
  • 4 slices toast, cut into strips 

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by Time for Dinner

If the litmus test for a good kids’ meal that grown-ups will like is “Can I serve this with a glass  of wine?” then this one is great.

Click here to see the Tips for Cooking with Kids story.

Adapted from "Time for Dinner" by Pilar Guzmán, Jenny Rosenstrach, and Alanna Stang.


Preheat oven to 425 degrees.

Slice off and set aside the top third of each tomato. Scoop out the seeds. Place the tomatoes in a glass or ceramic baking dish. Season with the salt and pepper.

Break an egg into each tomato. Bake, with the sliced tops set beside them, for 15 minutes. Top the tomatoes with the cheese and bake until the cheese is bubbly, 5-7 minutes more.

Let cool for 5 minutes. Serve with the tops and toast strips for dipping.

Your child will be delighted to know that the toasts are called “soldiers.” 


Calories per serving:

233 calories

Dietary restrictions:

Vegetarian, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free

Daily value:



  • Fat 45g 69%
  • Carbs 77g 26%
  • Saturated 19g 97%
  • Fiber 11g 45%
  • Trans 1g
  • Sugars 20g
  • Monounsaturated 14g
  • Polyunsaturated 7g
  • Protein 57g 114%
  • Cholesterol 807mg 269%
  • Sodium 1,285mg 54%
  • Calcium 751mg 75%
  • Magnesium 157mg 39%
  • Potassium 1,743mg 50%
  • Iron 9mg 51%
  • Zinc 7mg 47%
  • Phosphorus 992mg 142%
  • Vitamin A 690µg 77%
  • Vitamin C 68mg 113%
  • Thiamin (B1) 1mg 47%
  • Riboflavin (B2) 2mg 97%
  • Niacin (B3) 9mg 46%
  • Vitamin B6 1mg 46%
  • Folic Acid (B9) 267µg 67%
  • Vitamin B12 2µg 39%
  • Vitamin D 4µg 1%
  • Vitamin E 6mg 28%
  • Vitamin K 52µg 65%
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