Recipe description
July 23, 2026
Spanish baked tomatoes with egg
Spanish baked tomatoes with egg for gentle digestion and flavor
Easy Recipe
78%
General Gut Health Match
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Takes about 2 minutes.
Why this recipe fits you
- Fiber from tomatoes supports digestion and fullness.
- Colorful plant ingredients offer polyphenols and flavor without added sugar.
- Balanced with protein from eggs and heart-healthy olive oil for satiety.
Gut Health Score
How these gut-support scores are calculated
These scores are estimated from the recipe’s ingredients, nutritional profile, and gut-health relevance. They are intended as practical guidance, not as medical advice.
Fiber support
Looks at fiber-rich ingredients such as legumes, vegetables, fruit, whole grains, nuts, and seeds.
Polyphenol support
Reflects ingredients such as berries, herbs, spices, cocoa, olive oil, colorful vegetables, and other plant foods.
Diversity support
Considers the variety of plant-based ingredients used in the recipe.
Inflammation-balance support
Considers the balance between whole-food ingredients, healthy fats, added sugars, refined carbohydrates, and highly processed components.
Fermentation support
Reflects fermented ingredients or ingredients that may support microbial fermentation, such as prebiotic fibers.
Blood-sugar balance support
Considers fiber, protein, fat quality, added sugars, and the type of carbohydrates in the recipe.
Ingredients
Tomato
4
piece
Egg
2
piece
Oil, olive
2
tablespoon
Salt
0.5
teaspoon
Black pepper
0.25
teaspoon
Fresh herbs
2
tablespoons
Instructions
1
Preheat oven to 200°C (400°F). Wash tomatoes and slice off the tops.
2
Scoop out the seeds and pulp from the tomatoes, creating a hollow space for the eggs.
3
Place tomatoes in a baking dish, drizzle with olive oil, and season with salt and pepper.
4
Bake tomatoes for 10 minutes until slightly softened.
5
Crack one egg into each tomato cavity. Season with additional salt and pepper.
6
Return to oven and bake for 12-15 minutes until egg whites are set but yolks are still runny.
7
Garnish with fresh herbs and serve immediately.
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Nutrition
242 kcal
Calories
12 g
Protein
8 g
Carbohydrates
3 g
Fiber
6 g
Sugar
19 g
Fat
3.5 g
Saturated fat
1.15 g
Salt
FAQ
Is this recipe suitable for vegetarians?
Yes. It uses eggs as the protein, so it’s suitable for ovo-vegetarians (not vegan).
How many servings does it make and can I scale the recipe?
It serves 2. You can scale the ingredients up or down to fit more or fewer servings.
Can I prepare it in advance or reheat leftovers?
You can hollow the tomatoes and refrigerate them up to a day before baking. Leftovers can be refrigerated 1–2 days and reheated in a hot oven until the egg is warm.
Is the dish gluten-free or allergy-friendly?
Yes. It’s naturally gluten-free and egg-containing. If you’re avoiding eggs, omit them and adjust baking time accordingly.
Can I use different herbs if I don’t have fresh herbs?
Yes. Dried herbs or a sprinkle of parsley or chives work. Fresh herbs add brightness at the end.
How do I know when the eggs are cooked to my liking?
The whites should be set. Bake about 12–15 minutes more after adding the eggs for runny yolks; bake a bit longer if you want firmer yolks.
What kind of tomatoes work best?
Firm, ripe tomatoes are best. You can use large tomatoes or smaller cherry/grape tomatoes; scoop out seeds accordingly.
What should I serve with this for a balanced meal?
Pair with greens, whole grains, or a light side salad; it also works well with breakfast-to-supper meals.
How should I store and reheat leftovers?
Store leftovers in the fridge in an airtight container for 1–2 days. Reheat in a moderate oven until hot all the way through.
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