Egg and Cheddar Stuffed Tomatoes

This meal is a bit of a hybrid idea inspired by our Potato Skin Quiche and Broiled Tomatoes recipes. We wanted the sweet juiciness of the broiled tomatoes, but we also wanted to incorporate a creamy egg mixture into our dinner…so we figured we’d just scoop out the tomatoes, and stuff them! To make our eggs nice and creamy, we incorporated plain yogurt into them (as opposed to milk, which makes them denser when cooked or heavy cream, which increases the calories pretty quickly). It worked! The eggs had nice body and fluffiness…and my wife used some of the extra yogurt still in the container to make dessert (win, win!).

What we realized as we ate was that we had the flavours we wanted, but the juice from the tomatoes leaked out and pooled on our plates. So, we are adding a countermeasure ingredient into our recipe…Bread Crumbs! They will soak up some of the tomato juices as everything cooks, and they themselves will absorb some pretty great flavour. Trial and error cooking in its truest sense!

We served this with Garlic and Pepper Sauteed Green Beans and homemade Sourdough Toast.

Time: 60 Minutes

Ingredients (for two servings…4 tomatoes):

  • 4 Big Tomatoes
  • 2 Eggs
  • 1-2 Tablespoons of Plain Whole Yogurt
  • Cheddar Cheese (shredded or grated)
  • Black Pepper
  • Some Bread Crumbs
  • Optional: Bacon


  • Preheat your oven to 350 degrees F, line a baking sheet with foil, and give it a quick oil spray. If using bacon, cut it into thin strips, and cook it now so that it is nice and crispy for when you’ll add it later.
  • Rinse your tomatoes, cut a conical bit out of the top (so the stemmy part is removed), and use a spoon to scoop out the innards. Be careful not to scoop too much, as you don’t want to pierce the skin. Then, place your scooped tomatoes on your baking sheet.
  • Combine your eggs, seasonings, yogurt, and whisk to fully incorporate.
  • Stuff your Tomatoes:
    • Sprinkle some bread crumbs in the bottom of each tomato to absorb the juices during cooking.
    • Add a little layer of shredded cheese.
    • Pour in your eggs.
    • If using, add your crispy bacon.
    • Top everything off with another round of cheese.
  • Roast for about 40-45 minutes until your eggs are cooked (internal egg temp of 165 degrees F on a digital thermometer), and your tomatoes are soft!
  • Plate, devour, and enjoy!

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