Ingredients
Method
- Preheat oven to 375°F (190°C). Grease a muffin tin lightly.
- Slice the tops off the tomatoes, scoop out seeds and pulp, leaving a sturdy wall. Press bases slightly flat to stabilize in the pan.
- In a bowl, whisk eggs until uniform. Stir in chopped basil, mixed herbs, and salt.
- Fold in any optional add-ins (cheese, spinach, onions), ensuring excess moisture is drained.
- Pour the egg mixture slowly into each tomato cup, filling just below the rim.
- Place filled tomatoes in the preheated oven and bake 20–25 minutes, rotating the pan halfway through.
- Check for doneness: tops should be firm, centers set, edges lightly golden. Remove when just set; rest 2–4 minutes before serving.
- Finish with freshly ground black pepper and optional extra herbs or seeds. Serve warm or pack for later.
Notes
Use medium, firm tomatoes; avoid overly soft or watery fruit. Hollowed tomato walls provide structure; slight flattening prevents tipping. Drain any wet add-ins to prevent runny centers. Bake just until set; carryover heat will finish cooking. Store in airtight container in fridge up to 3 days; reheat gently to avoid overcooking eggs.