Tomato & Egg

Did you know June 3rd is national egg day? In honor of the egg, I am making one of my favorite healthy breakfasts. Filled with summer freshness this tomato & egg dish is baked to a perfection and topped with a freshly made kale pesto.

Eggs are packed with protein, vitamins, and are high in choline, a nutrient that helps with learning and memory. One egg has 113 mg of choline, which is close to the daily amount that is recommended. Another fun fact about eggs; all of the vitamins and nutrients of an egg are found in the yolk. The white part of the egg only contains protein. With its low-calorie count and high vitamins and nutrients intake, it is an egg-cellent day for an egg. (Sorry, but you had to see that coming!)


Go to organic vegetable garden and pick 2 beefsteak tomatoes and bunch of kale (about 2 cups). Then grab the egg basket and go to the hen house to gather 4 organic pasture-raised eggs. Wash and pat dry all of today’s harvest. This, my friends, is sustainable living at its best!


Line a baking sheet with parchment paper. Cut the tomatoes in half and scoop out the seeds. Place on the prepared baking sheet. I like to cut a small slice off of the bottom, so my tomatoes sit evenly on the baking sheet.


Crack an egg into each tomato half. Sprinkle some red pepper, salt, and pepper over the egg. Bake in a preheated 425°F oven until the edges of the eggs start to firm and the whites are cooked through, about 15 – 20 minutes.

👩‍🍳TIP: Drizzle 1 teaspoon of milk among each egg yolk to keep it from filming over while baking. Do not add too much are the white will remain runny.


Meanwhile, in a food processor bowl, add 2 cups of loosely chopped kale and 2 tablespoons pumpkin seeds.

Pulse until finely chopped. Add 3 tablespoons extra virgin olive oil, 2 tablespoon water, and salt and pepper to taste; pulse until combined but still a bit on the chunky side.


Top eggs with pesto and serve. There you have it, baked tomato & egg in less then 30 minutes. How easy is that!

Baked Tomato & Egg
Prep Time
10 mins
Cook Time
20 mins
Course: Breakfast
Cuisine: Keto, Vegetarian
Keyword: Eggs
Servings: 4 servings
Author: Ella
  • 2 large tomatoes, halved & seeded
  • 4 eggs
  • 2 tablespoons pumpkin seeds
  • 2 cups kale, roughly chopped
  • 3 tablespoons olive oil
  • salt & pepper, to taste
  • red pepper flakes, optional
  1. Preheat oven to 425°F .

  2. Line a baking sheet with parchment paper and line the tomatoes on sheet.

  3. Crack an egg into each tomato half. Season with salt, pepper, and red pepper flakes to tastes. Bake until the whites set, about 15 – 20 minutes.

  4. Meanwhile, in a food processor bowl add the kale and pumpkin seeds and pulse until finely chopped.

  5. In the feeder tube while processor is set to on, add the oil and 2 tablespoons of water and pulse until combined. Season with salt and pepper, to taste.

  6. Top eggs with pesto and serve immediately.


Author: Ella

Just a girl who loves to cook farm-to-fork foods living the dream!

9 thoughts

  1. Yum~! I always whip up a breakfast goodie kind of like this one when Hubby and I are on our winter getaway island where there’s an oven just waiting to be shamelessly abused for everything and anything at any given time 😀 So far, I’ve only used avocados as a vessel for the liquid gold though, and that can turn out to be more of a mess than a joy… Since I really, reeeeeally love tomatoes, I can’t wait to give this one a try~! Thanks for pointing me in the right direction~

    1. Haha, you are most welcome! I really loved the tomato, but the star for me was the kale pesto. I never thought I would like something as well, maybe even better, than basil pesto. Go abuse that oven!

  2. Chitown,

    This is a perfect garden dish that I would make ANY time of the day. But really, it will be a great way to start the day, not gonna lie.

    Big kudos for making kale kool!

    1. #koolkaleklub

      I love basil and use it in almost everything. But, kale pesto! It’s right up there! Thanks, M.

      1. I love basil as well. Kale, the only thing I do with it is add it to salad when I buy it or make chips out of it. But this kale pesto is genius work.

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