Tomato Egg Cups with Spanish Potatoes

by Gavan on May 7, 2009

Eggs in Tomato Cups

In the States, May is the month we celebrate our Mums. Mother’s Day is coming up next weekend (for those of you who need a little reminder). What does every mum want for her special day? Breakfast in bed and a trip to the spa (so I’ve been told). We can handle that, right guys? Here’s a recipe that even the kids can get involved in, which means they’re likely to eat it, too. Getting the kids to eat a nutritious meal while making the Missus happy—Priceless!

It’s also a great spring/summer brunch idea, especially delicious when heirloom tomatoes are in season. The combination of the roast tomato works great with the eggs. I used one whole egg and one egg white in each to decrease the cholesterol and increase the protein in each portion. Speaking of portion, this dish is also makes perfect portion sizes. I’ve thought of everything!

Serves 6

6 large beefsteak or heirloom tomatoes
6 whole organic eggs
6 egg whites
1 tbsp fresh thyme
Sprinkle of feta cheese
Chives, choppedMaking Tomato Cups


Preheat oven to 450°F (230°C).

Begin by cutting the top from each tomato, about a quarter of the tomato. With a pairing knife, cut around the inner flesh of the tomato and using a spoon scoop out the seeds. Make sure you don’t scoop too much from the bottom or the egg mixture will seep out.
Season each tomato with S&P and a drizzle of olive oil. Crack one egg white in each tomato cup. Sprinkle a little feta cheese and fresh thyme in each. Follow that by adding a whole egg in each tomato.
Place carefully on a foiled oven tray and pop in oven for approx. 25 minutes or until eggs are cooked.
When they’re ready, sprinkle with chopped fresh chives and serve with Spanish Potatoes.


Serves 6

1 lb white potatoes – cut into ½” cubes

Cook in boiling salted water until potatoes are almost cooked (10 mins approx) but still firm to touch. The idea here is to par-boil them, not cooking them completely. This helps speed up the cooking time when sautéing. Drain potatoes.

½ red onion, thinly sliced
4 tbsp olive oil

While potatoes are boiling, carmelise the onions in 2 tbsp oil on a medium low heat for 10-12 minutes. Remove onions until needed. In the same sauté pan, add in another 2 tbsp of oil on medium heat. We’re using the same pan to get the flavor from the onions. Add in the boiled potatoes and brown in a single layer, turning occasionally. Don’t turn over too often as they’ll brown better if left alone.

Tomato Sauce (add to potatoes)
1 14oz can diced tomatoes
3 garlic cloves
½ tsp. ground cumin
½ tsp chili flakes
½ lemon – zested
S&P to taste

Pulse all tomato sauce ingredients together for 20 seconds.
Once potatoes have browned completely, fold in tomato mixture and carmelised onion. Reduce heat to medium and cook for 6-8 minutes until potatoes are cooked through.
Taste and season with S&P.

Mum will be proud!

Mother's Day Breakfast in Bed

All recipes are made with the finest quality farmers’ market whole foods, natural and non-processed ingredients as much as possible.


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{ 2 comments… read them below or add one }

Tammy June 30, 2009 at 12:52 pm

For the Egg and tomato cups…do you beat the eggs/egg whites before you put in tomato? Looks great would like to try this weekend….

Gavan Murphy aka the H.I. June 30, 2009 at 3:16 pm

Hey Tammy, I just cracked 1 egg white and 1 whole egg in each tomato. I suppose you could beat them first and make a sort of scrambled egg effect. If you try that let me know how it works.
Happy Fourth!

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