Tomato Egg Cup Recipe

Tomato Egg Cup Recipe
Staff Writer
Tomato Egg Cup

Marcus Nilsson

Tomato Egg Cup

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:

200 calories

Dietary restrictions:

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

Daily value:



  • Fat 8g 13%
  • Carbs 19g 6%
  • Saturated 3g 16%
  • Fiber 3g 11%
  • Trans 0g
  • Sugars 5g
  • Monounsaturated 3g
  • Polyunsaturated 2g
  • Protein 12g 25%
  • Cholesterol 193mg 64%
  • Sodium 268mg 11%
  • Calcium 132mg 13%
  • Magnesium 37mg 9%
  • Potassium 429mg 12%
  • Iron 2mg 13%
  • Zinc 1mg 10%
  • Phosphorus 209mg 30%
  • Vitamin A 151µg 17%
  • Vitamin C 17mg 28%
  • Thiamin (B1) 0mg 12%
  • Riboflavin (B2) 0mg 22%
  • Niacin (B3) 2mg 11%
  • Vitamin B6 0mg 11%
  • Folic Acid (B9) 65µg 16%
  • Vitamin B12 1µg 8%
  • Vitamin D 1µg 0%
  • Vitamin E 1mg 7%
  • Vitamin K 13µg 16%
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