Breakfast Tomatoes (Tomato ‘Egg’ Rings)

by he on 20. April, 2023 | give feedback. This post may contain affiliate links*. As an Amazon Associate I earn from qualifying purchases.

Breakfast Tomatoes are a quick, easy, healthy breakfast/brunch dish. Thick tomato rings are stuffed with a chickpea flour-based tomato filling and pan-fried until golden. This egg-free tomato omelette is gluten-free, dairy-free, vegan, and full of fiber and protein!

Quick and delicious breakfast tomatoes

Looking for a healthy vegan breakfast idea that the whole family will enjoy? This is the perfect time to try ‘Egg’ Stuffed Breakfast Tomatoes. Tomatoes and eggs are already a classic breakfast pairing – be that as it may ShakshukaBaked eggs, a fry-up, or these vegan egg tomato rings.

Just because you’re vegetarian doesn’t mean you can’t have ‘Iggy’ fun. I have already posted the recipe tofu scrambled eggs, Vegetarian omelette, small, the frittata, Vegetable muffinsAnd now these chickpea-stuffed tomato rings.

In this ‘egg in a hole’ style recipe, thickly sliced ​​tomato rings are substituted for a fried egg with an egg-free chickpea flour-based tomato omelette. With just a handful of pantry spices, this vegetarian breakfast recipe is packed with flavor, fiber and protein – perfect for your breakfast, brunch or lunch table.

material

These healthy breakfast tomatoes rely primarily on common kitchen and pantry staples, including:

• Tomatoes: For best flavor, use large, ripe tomatoes – such as beefsteak or heirloom tomatoes. Firm tomatoes are needed, so they don’t fall apart while cooking. Alternatively, use onion, pepper or zucchini rings if preferred.
• Chickpea flour: Chickpea flour (or gram flour) forms the base of our egg mixture and makes for a delicious and nutritious gluten-free breakfast recipe.
• Water: Egg batter should be mixed with flour.
• Nutrition Facts: While it is known for its nutty, cheesy taste, it also helps enhance the ‘diggy’ taste.
• Color Name: AKA black salt, is the key to recreating that sulfuric egg flavor in vegan eggs. Alternatively, use regular kosher salt/sea salt if preferred.
• Spices: To enhance the flavor of the vegan omelette, I used a combination of garlic powder, onion powder, smoked paprika, turmeric and black pepper.
• Fresh chives: Fresh herbs will help add some freshness to this vegetarian breakfast recipe. Parsley, cilantro or scallions will also work.
• Oil: Use a neutral cooking oil such as vegetable oil, avocado oil, or light olive oil. Vegan butter works too.

Optional add-in

• Other Spices: Like cumin, dried oregano, Italian seasoning or chili/cayenne pepper.
• Jalapeno Peppers: Deseeded and finely chopped for some spices.
• Vegetables: Although there isn’t much room, you can add some finely chopped, pre-roasted vegetables to the tomato omelette. For example, grated carrots, zucchini, diced bell peppers, roasted spinach, corn, etc.
• Vegan cheese: Use like grated cheese Vegan Cheddar Or my 3-component Vegetarian Cheese Sauce Top with tomato breakfast bites (add lid to pan to help it melt or broil for 1-2 minutes).

Read the recipe card below for this Full ingredient list, Measurements, full recipe method, and nutrition information.

How to make tomatoes for breakfast?

• First, slice the tomatoes into even-sized rings (about ½-inch thick) and, depending on their size, use a knife or glass to move between the tomato rings. Set the rings aside and chop the remaining inner flesh (core and seeds) into small pieces.
• Transfer the chopped tomatoes to a bowl with the chickpea flour, nutritional yeast, kala namak and all the spices.
• Pour water into the pot, a little at a time, hissing between each addition. Add the chives and stir once more.

The juiciness from the tomatoes will help achieve the right medium-thick batter. However, if it is too thick, add more water, one tablespoon at a time.

• Heat a large wok with oil and heat over medium heat. Once hot, add as many tomato rings as you can fit in a single layer.
• Spoon the chickpea egg batter into the center of each tomato ring and cook for a few minutes (3-5), flipping halfway through, until both sides are set and golden.
• Repeat with more tomato rings until there is no pita left, then sprinkle with fresh chives and enjoy!

What to serve with pan-fried tomato ‘egg’ rings?

Surprisingly, these delicious breakfast tomatoes are the perfect addition to your breakfast plate with:

They would work wonderfully on a brunch spread alongside fruit and yogurt perfect, Waffles, muffinsfrench toast, granola barsand more

Storage instructions

shop: Although I think vegan egg tomato rings taste best fresh, let any leftovers cool and store in an airtight container in the fridge for 2-3 days.

Reheat: Breakfast tomatoes will reheat well in a skillet or microwave (on 50% power). You can pop large batches in the oven at 350F/175C until hot or in the air fryer.

Recipe notes and tips

• For the egg flavor: Don’t leave out Kala Namak.
• Cut tomatoes into thick slices: If they are too thin, there won’t be enough room for the omelette. They may get extra soft/fall apart while cooking.
• Water content may vary: If the chopped tomatoes are not very juicy, they will not add enough moisture to the batter, so you may need to add more.
• Halve tomatoes: This method is baked well. Core half of the tomatoes and set in a baking dish. Fill them with the vegan egg mixture, then bake at 400F/ 200C until set (about 20 minutes). Covering with foil will help it cook faster.

Experiment with other vegetables

These tomato omelet rings would also work with other diced vegetables, such as onions, zucchini, bell peppers, etc. Optionally fry for 1-2 minutes per side before adding the filling.

More vegan breakfast recipes

If you try this easy vegetarian breakfast tomato recipe, I would love one Comment and ★★★★★ Recipe rating Down below. Also, please don’t forget Tag me in a re-creation on Instagram or Facebook with @ellavegan And #Elvegan– I love to see them.

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