Sweet and Smoky Baked Eggs

Sweet and Smoky Baked Eggs
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Source: The Budget-Friendly Fresh and Local Diabetes Cookbook. Recipe Credit: . Photo Credit: Renee Comet.
Nutrition Facts

Nutrition Facts

4 Servings

  • Serving Size
    1 tomato half
  • Amount per serving Calories 85

  • Total Fat 4.5g
    • Saturated Fat 1.5g
    • Trans Fat 0g
  • Cholesterol 165mg
  • Sodium 85mg
  • Total Carbohydrate 4g
    • Dietary Fiber 1g
    • Total Sugars 2g
  • Protein 7g
  • Potassium 255mg
  • Phosphorus 115mg


  • large ripe beefsteak or heirloom tomatoes
  • ground black pepper
    1 tsp
  • cumin
    1 tsp
  • eggs (medium)
  • Parmesan cheese (grated reduced-fat)
    2 tsp


  1. Preheat oven to 350°F.

  2. Wash tomatoes and cut in half. Scoop out the pulp and seeds, leaving about a 1/2-inch rim of tomato.

  3. Place cut-side up in a greased glass baking dish.

  4. Sprinkle each tomato half with pepper and cumin. Break an egg into each tomato “shell.” Sprinkle each egg with 1/2 tsp of the cheese.

  5. Bake until the eggs are set, roughly 25 minutes.