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.

Ingredients

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

Directions

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.” 

Tomato Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Tomato Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.