Egg-and-Cheese-Stuffed Tomatoes

These are simple but look sophisticated. Their presentation is pretty and is perfect for a brunch with friends and family.

Serves: 4Hands-on: 20 minutesTotal: 40 minutesDifficulty: Easy

Serves: 4


  • 8 medium tomatoes
  • 2 cloves garlic, minced or put through a garlic press
  • 4 Tbsp. butter
  • 1 tsp. salt
  • 1 tsp. black pepper
  • 1 tsp. dried oregano
  • 1 tsp. cumin powder
  • 8 eggs
  • 1⁄2 cup grated Monterey jack or Cheddar cheese


  • Cut the tops off the tomatoes, core, and using a melon baller, scoop out seeds and pulp. Place the tomatoes on a baking sheet covered with parchment paper or sprayed with nonstick spray.
  • Preheat the oven to 350°F.
  • In a skillet over medium heat, sauté the garlic in the butter for 2 minutes. In a small bowl, mix together the salt, black pepper, oregano, and cumin. Spread 1⁄2 of the mixture on the insides of the tomatoes, saving the rest for topping.
  • Break an egg into each tomato. Sprinkle with the rest of the spice mixture. Loosely spoon the cheese over the eggs.
  • Bake for 20 minutes. The tomatoes should still be firm, the eggs soft, and the cheese melted.