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Home » All Recipes » Eggs in Tomatoes

Eggs in Tomatoes

February 7, 2014 by Dhanya Samuel 6 Comments

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When I saw this recipe in the cookbook, Tortoises and Tumbleweeds (Journey through an African kitchen), I knew I had to try it out for 2 reasons. It was such a colourful looking dish and it is an English classic.

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According to the author, this dish is an interpretation of the classic egg, tomato, bacon without which the British cannot really start their day. In the 1930s and 40s, during the times of the Colonial rule in South Africa, this was the dish that the British travelers and officers ate before starting out for a wild safari.

‘Eggs in tomatoes’ may look complicated but believe me, it is really simple. A bit of prep work, but the result is an amazing looking dish loaded with classic English flavours. For me, it has become the perfect English breakfast.

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Baked eggs in tomatoes served with bacon
Print Recipe

Eggs in Tomatoes

Course: Breakfast
Cuisine: British

Ingredients

  • Large red tomatoes ripe but firm – 4
  • Salt – to season
  • Freshly ground black pepper – to season
  • Eggs – 4
  • Breadcrumbs – 250ml
  • Parsley – 30ml finely chopped
  • Rindless bacon – 8 rashers
  • Vegetable oil

Instructions

  • Cut a neat slice off the top of the tomatoes and remove the pith and seeds. Season the cavities well with salt and pepper. Leave upside down to drain excess water; this allows the tomatoes to hold shape while baking.
  • Soft-boil the eggs. The best way to ensure soft boiled eggs is to place it in cold water. Bring to boil and let boil for exactly 1 minute. Switch off heat and let stand for 2 minutes. Remove shell afterwards.
  • Pre-heat the oven to 200°C. Place the eggs inside the tomatoes and line in a baking tray.
  • Mix bread crumbs with parsley; season with salt and black pepper. Sprinkle this on top of each tomato and then close with the tomato ‘lids’.
  • Bake in oven for 8 – 10 minutes.
  • Meanwhile, fry the bacon rashers in vegetable oil.
  • Serve the eggs in tomatoes with bacon piping hot.
  • Eat!

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Previous Post: « Coriander Coconut Chutney
Next Post: Tortoises and Tumbleweeds (Journey through an African Kitchen) – Lannice Snyman »

Reader Interactions

Comments

  1. Autism United

    February 9, 2014 at 5:25 pm

    Now this is a recipe I know I have got to try. Could have for lunch, breakfast or even supper. Or even a dinner party, guests would be impressed with these.
    Tomatoes and eggs are always great together.
    Thanks so much for sharing.

    Reply
    • vanyadhanya

      February 9, 2014 at 10:45 pm

      thank you….

      Reply
  2. Shalzzz

    February 7, 2014 at 10:35 am

    Wow.. Classic!! Will definitely try soon 🙂

    Reply

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Hi, I am Dhanya. The Spice Adventuress is my alter ego. Through her, I fulfill my desire to put my thoughts into words, explore my restless creative soul and express it through food and photography.

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