Eggs in Tomato Cups ~1913

Farmer’s Market Tomatoes – Inspiration!

We’ve all heard of stuffed bell peppers, but what about tomatoes? Check out this 4 ingredient recipe!

Experience Level: Novice.

This recipe came by way of a cookbook published around 1913/1914 by the Merchants of San Francisco. The target market was the new bride. The book is filled with fantastic advertisements on where to have your marriage portrait taken, where to buy furniture and the freshest foods, and how to open a bank account. The recipes do not take center stage, but rather are sprinkled in between the ads.


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Here’s a simple (delicious) recipe perfect for the summer harvest.


  • Tomatoes (1 per serving)
  • Eggs (1 per serving)
  • Vinegar
  • Oil/butter

Grease a baking dish with oil/butter. Scoop out the tomatoes, sprinkle with a little vinegar. Break the eggs into the tomatoes. Bake at 350° until the egg is set.

Early 1900 Baked Tomato and Egg Recipe


  • Use broad, squat tomatoes that can stand up by themselves.
  • Really make sure the entire dish is greased. You think that the tomato is hallow enough, but it’s amazing how much egg white is in an egg. It can easily spill over the tomato and bake onto the dish. Messy!
  • Salt the tomatoes before putting in the egg.
  • Consider broiling instead of baking if you want to just set the egg and not stew the tomato.
  • Sprinkle with fresh herbs before baking.

The tomatoes come out incredibly juicy and the eggs add a rich, umami quality. Serve on top of a brown rice pilaf or toast. We served it as a side to meatloaf and it became a sauce, bursting with juice as soon as you cut into it. YUM!

What to do with the insides? Tossed them in my freezer for soup stock!

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