15 minutes
50 minutes
What if you took the flavors of luscious heirloom tomatoes and fresh eggs and combined them for an unparalleled flavor sensation? Well, you'll find out when you whip up a batch of tomeggos!



  1. Cut the tops off of the tomatoes and scoop out the seeds and membrane. Turn the tomatoes upside down on paper towels to allow excess liquid to drain for a few minutes.
  2. Lightly drizzle the tomatoes with vegetable oil.
  3. Add a small amount of chopped onion to the bottom of each tomato, then sprinkle a very small pinch of garlic powder, salt, and pepper into each tomato.
  4. Crack one egg into each tomato.
  5. Bake in a 400-degree oven for 45 minutes or until the eggs are thoroughly cooked. Sprinkle with shredded Swiss and bake for another 5 minutes or until the cheese is melted.