Herb-Filled Baked Tomatoes with Egg
Firm tomatoes hollowed and filled with fresh parsley, dill, and garlic, baked until tender, then finished with an egg baked inside each one.
Historical recipe
Modernised adaptation of an early 20th‑century source. Not independently tested by Attic Recipes. Quantities, temperatures, and food safety guidance have been updated for a contemporary kitchen — we cannot guarantee accuracy or results. Always follow current food safety guidelines for your region. If you have a health condition, allergy, or dietary requirement, consult a qualified professional before preparing this recipe.
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- Dairy
- Eggs
- Gluten
Additional notes
-
Warning
The eggs in this recipe may not reach a fully safe internal temperature depending on baking time. A safe internal temperature for baked eggs is 71°C (160°F). Runny or soft yolks carry a risk of Salmonella. Do not serve to pregnant women, children under 5, elderly individuals, or immunocompromised persons unless the eggs are fully set.
Bake for the full 12 minutes or until both whites and yolks are completely firm, reaching an internal temperature of 71°C (160°F).
-
Note
This dish contains eggs, butter, and breadcrumbs. Not suitable for vegans. Check breadcrumb ingredients for dairy or egg content if serving to guests with allergies.
- 1
Wash the tomatoes. Cut a lid off the top of each one and set the lids aside. Using a teaspoon, carefully hollow out the inside of each tomato, removing seeds and pulp. Reserve the pulp for another use such as a sauce or soup.
Tip Work around the inside wall carefully — you want a shell thick enough to hold its shape during baking. - 2
Salt the inside of each hollowed tomato and place them upside down on a paper towel or clean cloth. Leave to drain for 15 to 20 minutes while you prepare the filling. This draws out excess juice and prevents a soggy result.
- 3
Finely chop the parsley, dill, and garlic. Combine in a bowl and mix well.
- 4
Preheat the oven to 180°C / 160°C fan (350°F). Grease a casserole dish with 1 tablespoon of butter or oil.
- 5
Pat the inside of each tomato dry with a paper towel. Fill each tomato with the herb and garlic mixture, pressing it in gently. Top each with 1 teaspoon of breadcrumbs and a small piece of butter (about 1/2 tsp).
- 6
Arrange the filled tomatoes upright in the casserole dish. Bake at 180°C / 160°C fan for 20 minutes, until the tomatoes have softened and the breadcrumbs are lightly golden.
Tip If the tomatoes lean, use a small piece of crumpled foil to prop them upright. - 7
Remove the casserole from the oven. Carefully crack one egg into the hollow of each tomato. Add 3 tablespoons of water to the bottom of the casserole dish to create steam.
Tip If the tomatoes are small, use only the yolk and a portion of the white to avoid overflow. - 8
Return to the oven and bake for a further 8 to 12 minutes, until the egg whites are just set but the yolks are still slightly runny. Check from 8 minutes — timing depends on egg size and tomato depth.
Tip For fully set yolks, add 3 to 4 minutes. For a runny yolk, check at 7 minutes.
Nutrition Information per 1 stuffed tomato with egg
Nutritional values are approximate estimates and may vary based on specific ingredients used, preparation methods, and portion sizes.
Serving Suggestions
Serve directly from the casserole dish, hot from the oven. Works well as a light starter, a side dish alongside roasted meat, or a standalone lunch with good bread to soak up the juices. A small green salad alongside keeps it fresh.
About This Recipe
Six firm tomatoes, hollowed out and filled with nothing more than fresh parsley, dill, and garlic, then baked until tender and finished with an egg cracked directly into each one. It is a quiet, confident dish — minimal ingredients, no elaborate technique, completely satisfying. The herb filling perfumes the tomato from the inside as it bakes, and the egg finishes it into something that feels like a proper meal.
This is summer kitchen cooking at its most direct: garden herbs, garden tomatoes, an egg from the yard.
Why It Works
Salting and draining the hollowed tomatoes before filling is the step that determines whether this dish succeeds or disappoints. Tomatoes release a significant amount of water when heated, and if that water has nowhere to go, it dilutes the filling and produces a watery, soft result. Twenty minutes upside down on a cloth after salting draws most of that moisture out before the tomato ever sees the oven.
The breadcrumb layer on top of the filling acts as a moisture barrier during the first bake — it absorbs the last of the surface liquid and forms a light crust that holds the egg in place during the second bake.
Egg Timing Guide
Ovens vary, tomato depth varies, egg size varies. Use this as a rough guide for the second bake after adding the eggs:
7–8 minutes — whites just set, yolk fully runny. Good for those who prefer a soft yolk and accept the risk. 10 minutes — whites set, yolk jammy and partially set. 12–13 minutes — whites fully set, yolk completely firm at 71°C (160°F). Safe for all groups.
Check visually from 8 minutes — the egg white should be opaque all the way to the edge with no translucent areas remaining before you consider it done.
A classic of early 20th century home cooking, preserved and adapted for the modern kitchen.
The Story Behind This Recipe
Historical Context
Stuffed and baked vegetables were a staple of early 20th century Central European home cooking, valued for their economy and adaptability. Tomatoes, introduced to the region in the 18th century, had by the 1900s become a summer kitchen standard. Filling them with garden herbs — parsley and dill were grown in virtually every household — and finishing with an egg reflected a practical and resourceful approach to making a simple vegetable into a complete, satisfying dish.
Modern Kitchen Adaptation
No oven temperature appears in early versions of this recipe, reflecting an era of wood-fired ranges where heat was managed by feel. 180°C / 160°C fan (350°F) produces the correct result in a modern oven: soft tomatoes with set breadcrumbs after 20 minutes, and just-cooked eggs in the final stage. The draining step for the salted tomatoes manages the excess moisture that early cooks handled intuitively. The herb filling uses parsley and dill throughout; garlic (2–3 cloves) provides warmth without dominating the herbs or the egg.
This recipe is an independent modern adaptation developed from historical sources in the public domain. It is provided for informational and educational purposes only and does not constitute professional dietary, nutritional, or medical advice. Food preparation involves inherent risks. The reader assumes full responsibility for safe food handling, ingredient sourcing, and adherence to current local food safety guidelines. The site operator accepts no liability for outcomes resulting from the preparation or consumption of this recipe.
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