Egg in a Hole with Roasted Tomatoes

Name: Egg in a Hole with Roasted Tomatoes
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2 servings
Cuisine: American
Ingredients: 2 ciabatta rolls; 2 large eggs; 1 cup cherry tomatoes; 1 tbsp olive oil; freshly ground black pepper, to taste; salt, to taste

Egg in a Hole with Roasted Tomatoes is a simple breakfast where a cracked egg bakes inside a hollowed ciabatta roll, served alongside olive oil-roasted cherry tomatoes. The soft, runny yolk and crispy-edged bread make it elegant enough for brunch yet quick enough for weekday mornings.

🌍American 🏷️Egg in a hole 🏷️Breakfast 🏷️Eggs 🏷️Ciabatta Roasted tomatoes

🏷️

🏷️Easy breakfast

-0:00

suviekitchenrobotonTikTok

Total

20 min

Servings

2

Difficulty

Easy

Est. Cost

$14–$23

Recipe Source

View original recipe

From TikTok · by suviekitchenrobot

-0:00

suviekitchenrobotonTikTok

Ingredients

2 ciabatta rolls
2 large eggs
1 cup cherry tomatoes
1 tbsp olive oil
freshly ground black pepper, to taste
salt, to taste

6 Ingredients

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Instructions

1
Slice the ciabatta rolls in half horizontally.
2
Using the rim of a small glass or a round cookie cutter, press down into the center of each bread half to create a well for the egg.
3
Place the bread halves on a parchment-lined baking sheet.
4
In a small bowl, toss the cherry tomatoes with olive oil.
5
Arrange the oiled tomatoes on the baking sheet around the bread.
6
Carefully crack one egg into the well of each bread half.
7
Bake in an oven until the egg whites are set but the yolks are still runny.
8
Remove from the oven, season with salt and freshly ground black pepper.
9
Slice in half and serve immediately.

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Tips & Notes

Pro tips

Hollow the ciabatta carefully with a spoon, leaving ½ inch of bread on all sides to prevent collapse during baking.
Crack the egg into a small bowl first, then gently pour it into the hole to reduce spillage and ensure it settles in the center.
Roast tomatoes at the same oven temperature as the eggs so both finish together; toss with olive oil and salt 5 minutes before adding the bread.
Check the egg at 12 minutes—baking time varies by oven and bread thickness. The white should be opaque and set; the yolk should jiggle slightly.

Substitutions

Ciabatta rolls → thick-cut sourdough or focaccia (adjust hollowing depth)
Cherry tomatoes → halved roma tomatoes or small grape tomatoes (larger pieces cook similarly)
Olive oil → butter (use same amount; flavor will be richer)

Storage & make-ahead

Roasted tomatoes keep refrigerated for up to 2 days and reheat gently in a 325°F oven. Assemble and bake fresh for best texture and runny yolk.

Common Questions

How do you prevent the egg from cooking too fast or too slow?

Start with room-temperature eggs and preheat the oven to ensure even baking. Check at 12–15 minutes; the white should be set while the yolk remains runny. Oven temps vary, so check early the first time.

Can you make egg in a hole ahead of time?

Roast the tomatoes up to 1 day ahead and reheat gently. Assemble and bake the eggs fresh—the dish is best served immediately with a runny yolk.

What's the best way to hollow out the ciabatta without it falling apart?

Use a small spoon or knife to gently scoop from the center, leaving at least ½ inch of bread on all sides. Work slowly to avoid tearing the walls.

Can you use a different bread for this recipe?

Yes. Sourdough, focaccia, or thick-cut sandwich bread work well. Avoid very soft breads like brioche, which may collapse when hollowed.

How do you get a runny yolk with set whites?

Bake at 375–400°F for 12–15 minutes. The white sets faster than the yolk; stopping before the yolk fully solidifies is key. Check visually rather than relying solely on time.