Paleo Breakfast Tomatoes Baked with Egg
I know so many people find breakfast the hardest thing about eating a low-carb Paleo diet. Well, if my 80 Paleo breakfast ideas haven't given you any inspiration, here's a fresh idea: Egg-y Tomatoes.
I love having eggs for breakfast as I find them incredibly filling – they’re a fantastic way to get high-quality protein into your system first thing in the morning. This recipe disguises the eggs slightly by baking them into a homemade tomato purée, which makes it feel like something a little different to the usual scrambled or poached eggs. It’s also super quick and easy, which means there’s really no excuse not to start the day with something nourishing and satisfying, even if you're rushing out the door.
This dish pairs beautifully with a side of fresh salmon (just make sure it's wild and local) or some high-quality Paleo sausages. You could also serve it with avocado slices, sautéed spinach, or grilled mushrooms to make it even more substantial.
I'd love to hear what a typical breakfast looks like for you. Do you tend to have the same thing most mornings? Or perhaps you just heat up leftovers from the night before? Either way, having a quick and healthy go-to like Egg-y Tomatoes can make staying on track with your Paleo lifestyle much easier.
Recipe: Egg-y Tomatoes
Equipment
- Blender
- Frying pan
Ingredients
- 3 medium tomatoes
- 45 ml (3 tablespoons) EV olive oil
- 6 free-range eggs
- salt and freshly ground black pepper
Instructions
- Prepare the Tomatoes: First, blend the tomatoes in a blender until smooth and put the mixture to one side.
- Heat the Oil: Heat the olive oil in a frying pan over medium heat.
- Cook the Tomatoes: Add the blended tomatoes to the pan and season with salt and pepper to taste. Stir the mixture while the excess liquid evaporates.
- Add the Eggs: Once the mixture has dried out, after about ten minutes, beat the eggs and stir them into the tomatoes.
- Cook the Eggs: Keep stirring until the eggs are cooked through.
- Serve: Serve immediately and enjoy!
Why Eggs Are a Great Choice for a Paleo Breakfast
Eggs are a staple in many Paleo kitchens, and for good reason. They’re packed with essential nutrients including protein, choline, selenium, and a range of B vitamins. They also help keep you full throughout the morning, which is especially important if you're avoiding snacks between meals.
For those following a low-carb or ketogenic version of Paleo, eggs also offer the ideal macro balance: high in protein and fat, with virtually no carbohydrates. This makes them a natural choice for those looking to stay energised and focused during the day.
Making Tomato and Eggs More Interesting
While eggs are incredibly versatile, they can get a little repetitive if you're always having them the same way. That’s where this recipe comes in. By baking the eggs in a rich, spiced tomato sauce, you’re adding flavour, colour, and nutrients all at once.
This method is also great for people who don’t particularly enjoy the texture of plain eggs. Baking them in the sauce changes the texture slightly, making them softer and creamier without feeling slimy or overcooked.
Simple Ingredients, Big Flavour
This Egg-y Tomatoes recipe is made with just a few wholesome ingredients, but the result is packed with flavour. You’ll need:
- Fresh tomatoes (or good-quality tinned tomatoes if they’re out of season)
- Garlic and onion for depth and savoury richness
- Eggs – preferably free-range and organic
- Herbs and spices such as basil, oregano, or smoked paprika for extra flavour
- Optional extras like chilli flakes for a bit of heat, or chopped olives for a salty hit
You can also add leafy greens like baby spinach or kale to the sauce for an extra nutrient boost. Just stir them in a few minutes before cracking the eggs into the pan or baking dish.
Cooking Method and Tips
This recipe works well in both a stovetop skillet and an oven-safe dish. Here’s a breakdown of how to get it just right:
- Start by gently cooking your garlic, onion, and tomatoes together until they soften and reduce into a rich, thick sauce. Don’t rush this step – it’s where all the flavour comes from.
- Make small wells in the tomato mixture and crack the eggs directly into them. Cover with a lid if cooking on the stove, or transfer to the oven and bake until the whites are set and the yolks are done to your liking.
- Finish with a sprinkle of fresh herbs or a drizzle of olive oil for added richness.
Cooking time will vary depending on how runny you like your eggs, but usually 8–10 minutes in the oven will give you softly set whites and a slightly runny yolk. Just keep an eye on them to avoid overcooking.
Ideas for Customising Your Egg-y Tomatoes
One of the best things about this dish is how easy it is to customise. Here are a few ideas to mix it up:
- Add protein: Stir in some shredded chicken, leftover beef mince, or sliced Paleo sausage for a heartier meal.
- Spice it up: Add harissa paste or ground cumin for a North African-inspired version.
- Change the herbs: Use fresh dill, thyme, or coriander to complement other dishes you’re serving.
- Make it Mediterranean: Add black olives, capers, and crumbled Paleo-friendly feta if you include dairy.
Meal Prep and Leftovers
This dish is best made and eaten fresh, but you can prepare the tomato base in advance and store it in the fridge for up to 3 days. When ready to eat, just reheat the sauce, crack in the eggs, and finish cooking as usual.
Leftover tomato sauce can also be repurposed as a base for other meals. Try stirring it through zucchini noodles, using it in a stuffed capsicum, or serving it alongside grilled meat or fish.
What to Serve With Egg-y Tomatoes
To round out your breakfast, consider adding one or two of the following Paleo-friendly sides:
- Slices of avocado for healthy fats
- Grilled mushrooms or asparagus
- Roasted sweet potato cubes for a more substantial meal
- Fresh fruit like berries or melon on the side
You could also serve this dish over a bed of sautéed kale or cauliflower rice for a grain-free version of a traditional brunch bowl.
Quick, Nutritious and Completely Paleo
Starting your day with a nutritious and satisfying breakfast doesn't have to be difficult. This Egg-y Tomatoes recipe is quick, easy, and perfect for busy mornings. Plus, it’s made entirely from real, unprocessed ingredients that align with Paleo principles.
By combining the high-protein benefits of eggs with the natural sweetness and acidity of tomatoes, you get a well-balanced breakfast that will keep you full and energised until your next meal. And since it comes together so quickly, it’s just as easy to make on a weekday as it is for a more leisurely weekend brunch.
Pair it with some wild salmon or Paleo sausages for an extra protein boost and you’ve got a breakfast that’s as nutritious as it is delicious.
Final Thoughts
What’s your favourite Paleo breakfast? Do you prefer to stick with the same routine, or are you always trying new ideas? This Egg-y Tomatoes recipe is one of those meals that’s easy to make, endlessly customisable, and likely to become a staple in your kitchen.
Share your variations in the comments – I’d love to hear how you make it your own. And if you’re still in need of breakfast inspiration, make sure you check out my full list of 80 Paleo breakfast ideas.
Tried the Egg-y Tomatoes for breakfast and it was a nice change from the usual eggs. The homemade tomato puree added great flavour. Quick and easy to make, perfect for busy mornings. Thanks for the recipe!