Eggs in a Tomato

Need a meal in a pinch? Try eggs in a tomato. This simple recipe uses a large tomato to house a mixture of scrambled eggs, basil and Parmesan cheese. With just a few ingredients and a couple of minutes in the microwave, you’ve got a fancy-looking starter or a quick anytime dish!

Prep Time:
8 min
Cook Time:
2 min


Nutrition Facts
  • 1 large tomato (about 3 inches/8 cm in diameter)
  • 1 egg
  • 1/8 tsp (0.5 mL) dried basil
  • Pinch salt
  • Pinch pepper
  • 1 tbsp (15 mL) grated Parmesan cheese (optional)


  1. Cut off thick slice (about 1/2 inch/1 cm) at stem end of tomato. Scoop out seeds and centre pulp. Scoop any seeds from tomato slice. Place tomato and tomato slice cut side down on paper towel to drain for about 5 minutes.
  2. Whisk egg, basil, salt and pepper in small bowl.
  3. Set tomato upright in small microwave-safe bowl. Pour egg mixture into tomato. Sprinkle cheese over egg, if desired. Cover with tomato slice.
  4. Microwave on Medium High (70% power) until egg is puffed and just cooked, about 2 minutes. Let stand for 1 minute.


This recipe was tested in a 1000-watt microwave oven. The cooking time may vary for your microwave oven.

Instead of dried basil, use another herb or a seasoning mix such as Italian Seasoning.