Eggs ‘n’ Tomatoes

We love solar baked eggs for lunch, so I’m always on the look out for new ways to prepare them, and, if you’re lucky enough to have a vegetable garden (I’m not), you’re probably looking for ways to use all the tomatoes that are ripening this time of year. I got this recipe from “The Silver Spoon” cookbook. It’s about as simple as recipes come and can easily be personalized with different herbs or other add-ins of your choice.

Solar Baked Eggs in Tomatoes


1 or 2 large tomatoes per person

1 egg per tomato (at room temperature)


1/2 teaspoon extra-virgin olive oil per tomato




Set Global Sun Oven out to preheat.

Spray a baking dish big enough to hold all the tomatoes with cooking spray.

Cut tops off of the tomatoes, carefully scoop out seeds and a little bit of the flesh (a grapefruit spoon works great), sprinkle the inside with salt. Place the tomatoes upside down on a rack over paper towels to drain for about 10 minutes. Season insides of tomatoes with oregano, pepper and oil. Bake tomatoes in Sun Oven 30 minutes. Break an egg into each tomato and continue baking until eggs are cooked, an additional 30 to 40 minutes.

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