Stuffed Tomatoes with Egg, Spinach & Cottage Cheese Recipe
Baked beefsteak tomatoes filled with spinach and cottage cheese, then topped with an egg and cooked until set.
Contains: Milk · Egg
Cottage cheese contains milk and eggs are a major allergen. Check the labels of any substitute products used for dietary adaptations.
WHY IT WORKS
Why This Recipe Works
01
Drain the Tomatoes
A short salted drain removes some excess tomato juice before baking, helping the filling stay creamy rather than watery.
02
Dry the Spinach
Squeezing the wilted spinach well keeps extra moisture out of the cottage cheese filling.
03
Bake in Two Stages
Pre-baking the tomato shells starts softening them before the eggs go in, so the tomatoes and eggs finish at about the same time.
WHAT YOU’LL NEED
Equipment
THE RECIPE
Ingredients & Method
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My Notes
Ingredients
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Method
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Heat the oven to 400°F. Lightly grease an 8-inch square baking dish with 1 teaspoon (tsp) of the olive oil.
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Slice about 1/2 inch from the top of each tomato. Scoop out the seeds and soft center, leaving the outer walls intact. Sprinkle the insides with half of the salt, then place the tomatoes cut side down on paper towels for 10 minutes.
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While the tomatoes drain, heat the remaining 1 teaspoon (tsp) olive oil in a medium skillet over medium heat. Add the spinach and cook for about 2 to 3 minutes, until wilted. Transfer to a plate, let it cool slightly, then squeeze out as much liquid as possible and chop it.
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Set the tomatoes upright in the prepared baking dish. Bake for 8 minutes, then remove the dish from the oven and carefully pour off any liquid that has collected inside the tomatoes or dish.
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Combine the spinach, cottage cheese, garlic powder, oregano, remaining salt and half of the black pepper. Divide the mixture among the tomatoes, keeping it around the bottom and sides so there is room for an egg in the center.
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Crack 1 egg into each tomato. Sprinkle with the remaining black pepper.
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Return the dish to the oven and bake for 16 to 20 minutes, until the egg whites and yolks are set and the tomatoes are tender but still holding their shape.
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Let the stuffed tomatoes stand for 2 minutes before serving.
COOKING GUIDANCE
Practical Cooking Notes
Make Ahead
Hollow and drain the tomatoes and cook the spinach up to 24 hours ahead. Refrigerate them separately in covered containers. Assemble with the cottage cheese mixture and crack in the eggs only when you are ready to bake.
Recipe tools
Adapt This Recipe
Change the quantities, measurements, pan, cooking method or ingredients, then turn what you need into a shopping list.
Dietary options
Make This Recipe Work for You
Only straightforward swaps are offered automatically. If changing a defining ingredient would effectively create a different dish, that conversion is left out.
Make It Dairy-Free
Change the following ingredient:
Replace3/4 US cup low-fat cottage cheese
With3/4 US cup plain dairy-free cottage-cheese alternative
Replace170 grams (g) low-fat cottage cheese
With170 grams (g) plain dairy-free cottage-cheese alternative
Use a plain dairy-free cottage-cheese alternative with a similar thick texture. Check the product label for other allergens because formulations vary.
For allergies, intolerances or strict dietary requirements, check the labels of the specific products you use. These swaps do not certify a recipe or ingredient as allergen-free.
Recipe Notes
Ingredient Notes
Choose large, firm beefsteak tomatoes that can stand upright and have enough room for the filling and an egg. Low-fat cottage cheese gives a creamy filling without adding much extra liquid; if your cottage cheese looks especially wet, drain off any visible whey before using it.
Useful Substitutions
Regular mature spinach can replace baby spinach; remove any tough stems before cooking. Full-fat cottage cheese can replace low-fat cottage cheese in the same amount for a richer filling. If fresh spinach is unavailable, use about 1/2 US cup thawed chopped frozen spinach and squeeze it very dry before mixing.
INGREDIENT QUALITY
Quality Note
Use large, firm tomatoes and drain any visible whey from especially wet cottage cheese. Controlling moisture is the main difference between a neatly stuffed tomato and a watery one.
SPEND LESS
Cost-Saving Tip
Frozen chopped spinach can be a good way to reduce waste if you will not use a full bag of fresh spinach. Thaw it completely and squeeze it very dry before measuring.
COOKING TIPS
Tips
Use Firm Tomatoes
Very ripe tomatoes can collapse before the egg is set. Choose tomatoes that feel ripe but still firm.
Leave Room for the Egg
Keep the spinach and cottage cheese mixture around the bottom and sides of each tomato so the egg has enough space without overflowing.
Keep the Filling Dry
Pour off any liquid released during the first bake and squeeze the spinach well before mixing it with the cottage cheese.
Check the Eggs Early
Tomatoes vary in size, so start checking at 16 minutes and continue baking until the egg whites and yolks are set.
MAKE IT LAST
Storing, Freezing & Reheating
Storing
Refrigerate leftovers within 2 hours in a covered container and use them within 3 to 4 days.
Freezing
Freezing is not recommended because the tomatoes, cottage cheese and eggs can all release water and lose their best texture after thawing.
Reheat in the Oven
Place the stuffed tomatoes in a small covered baking dish and warm at 325°F until hot throughout.
Reheat in the Microwave
Cover loosely and heat in short intervals until hot throughout. The tomato will soften more in the microwave than in the oven.
ESTIMATED PER SERVING
Nutrition
1 stuffed tomato
Nutrition information is an estimate. Where shown, % Daily Value uses standard US Daily Values for adults and children aged 4+; actual values vary with ingredient brands, exact quantities and portion size.
QUESTIONS
Stuffed Tomatoes with Egg, Spinach & Cottage Cheese FAQs
What tomatoes work best for stuffed tomatoes with egg, spinach and cottage cheese?
Large, firm beefsteak tomatoes work well because they have enough room for the filling and egg while holding their shape during baking.
How do I stop stuffed tomatoes from becoming watery?
Lightly salt and drain the hollowed tomatoes before baking, squeeze the cooked spinach very dry and pour off any liquid released during the first bake.
Can I use frozen spinach instead of fresh spinach?
Yes. Thaw about 1/2 US cup chopped frozen spinach, squeeze it very dry and use it in place of the fresh spinach.
Can I prepare these stuffed tomatoes ahead of time?
You can hollow and drain the tomatoes and prepare the spinach mixture up to a day ahead. Refrigerate them separately, then assemble with the eggs just before baking.
How do I know when the eggs are done?
Bake until the egg whites are fully set and the yolks are set rather than liquid. Start checking at about 16 minutes because tomato size and oven performance vary.
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