Bacon and Egg Stuffed Tomato Cups

    45 minutes

    A fresh tomato stuffed with bacon, onion, capsicum, cheese and an egg. Baked to perfection in a hot oven until egg is set. Served atop a toasted English muffin.


    Washington, United States
    8 people made this

    Serves: 4 

    • 4 large tomatoes
    • 1/2 small onion, diced
    • 1/2 small capsicum, diced
    • 4 rashers streaky bacon
    • 1 cup grated Parmesan cheese
    • 4 eggs
    • salt and pepper, to taste
    • 2 English muffin, toasted and buttered

    Preparation:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Preheat oven to 180 degrees C. Cut the top of the tomatoes then scoop out the insides, leaving a thick but hollow shell. Dry out the centre with a paper towel.
    2. In a small frying pan, saute the onion and capsicum in oil until they begin to soften. Meanwhile fry 3 rashers of streaky bacon until crispy then dice into small bits.
    3. Place 1/8 of the Parmesan cheese in the bottom of each tomato. Spoon in the sauted onion and capsicum. Sprinkle in the bacon. Crack an egg into each tomato then season with salt and pepper. Place in a baking dish then bake in preheated oven for about 30 minutes.
    4. Remove from oven and sprinkle with remaining cheese, top with a sprinkle of chive then serve each on an English muffin half.

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     -  24 Feb 2013