Baked Eggs in Heirloom Tomatoes with Herby Arugula Pesto
This easy baked egg recipe uses heirloom tomatoes as edible vessels filled with creamy eggs and topped with herby pesto. Serve them for brunch, lunch, or dinner.
There’s something undeniably satisfying about a warm, juicy heirloom tomato with a creamy baked egg nestled inside it. A tangy arugula pesto and crusty bread top off this flavor experience, making it a delightful addition to your Mother’s Day brunch, weekend breakfast, or, heck, even lunch or dinner.
This easy baked egg recipe is an unexpected surprise, and it’s one of the best ways to showcase in-season heirloom tomatoes. The tomatoes become tender and sweet as they roast, their juices mingling with the rich egg yolk. It looks impressive but comes together in under 30 minutes. It’s the kind of recipe that feels special without the stress.
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Baked Egg Recipe Ingredient Spotlight
Heirloom Tomatoes: Flavor and Antioxidants
Heirloom tomatoes aren’t just beautiful—they’re packed with lycopene, a powerful antioxidant linked to heart health and reduced inflammation. Their sweet, complex flavor intensifies when roasted, creating the perfect vessel for baked eggs. Unlike conventional tomatoes, heirlooms come in a range of colors and flavors, from sweet and mild to tangy and acidic.
Organic Free-Range Eggs: Protein and Nutrient Density
Organic free-range eggs provide high-quality protein along with essential nutrients like choline, which supports brain health, and vitamin D. The rich, creamy yolk adds healthy fats and creates a luscious sauce when it mingles with the roasted tomato juices. If you’re confused by egg labeling, read our rundown on the regulations.
Arugula: Peppery Greens with Serious Nutrition
Greens are one of the best thing you can do for your health and Arugula is one the most recommended, thanks to its being one of the highest sources artery-opening nitric oxide content.1
Arugula brings a peppery bite to the pesto while delivering vitamin K, folate, and calcium. It’s also rich in nitrates, which support healthy blood flow and cardiovascular function.
Its bold flavor stands up beautifully to the richness of the eggs and the sweetness of the tomatoes.
Baked Eggs Recipe Easy Serving Suggestions
These heirloom tomato baked eggs are incredibly versatile. Serve them with crustic Italian-style bread for dipping into the runny yolk and tomato juices, or pair them with crispy country-style potatoes for a heartier meal.
They’re a stunning centerpiece for a Mother’s Day brunch spread. Set your table with vegan gluten-free berry muffins and fluffy vegan cinnamon rolls for a sweet-and-savory feast, or serve them with berry French toast for a fruit-forward brunch. Wash it all down with a creamy matcha latte or one of these sustainable boozy brunch cocktails.
Leftovers (if you have any!) can be gently reheated in a 350°F oven for about 5-7 minutes. The pesto keeps well in the fridge (here are our plastic-free food storage picks) for up to a week and works beautifully on pasta, sandwiches, or roasted vegetables.
How to Make This Easy Baked Eggs Recipe
Ingredients
Directions
- Preheat your oven to 425° Fahrenheit. Slice the tops off of your tomatoes and scoop out the seeds and any additional flesh from inside the tomato.
- Place the tomatoes on a non-toxic baking sheet and then carefully crack an egg into each tomato.
- Bake for 15-20 minutes or until the whites are cooked through and the yolks start to become firm.
- Meanwhile, you can prepare the herby arugula pesto, which is done by simply placing the arugula, herbs, nuts, garlic, olive oil and nutritional yeast in a food a processor or high quality blender. Blend until almost smooth, or completely smooth, depending on what type of consistency your prefer for your pesto.
- Once the eggs are sufficiently baked, take them out of the oven and sprinkle with salt and pepper.
- Top with a dollop of pesto and serve with your rustic Italian-style bread or country style potatoes. Enjoy!
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