Air fryer recipe · Breakfast
Tomato Herb Egg Cups
Baked egg cups with juicy tomato and dried herbs. Simple, light and full of flavour.
- 14 minTotal time
- 175°CAir fryer
- 2Serves
- Contains eggDiet
Nutrition per serving
- 235kcal
- 17.8 gprotein
- 3.8 gcarbs
- 16.3 gfat
- 1.2 gfibre
Per serving, about 2 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- egg4
- tomato1/2 cup chopped
- cheese1/4 cup grated
- oregano1 tsp
- salt1/2 tsp
Method
Whisk the eggs
Beat the eggs with the salt and dried oregano until the yolks and whites are fully blended and slightly frothy. A good whisk works air in so the cups bake up light and tender rather than dense and rubbery.
Add the tomato
Stir the chopped tomato and half the grated cheese into the beaten eggs. Fold gently so the pieces stay evenly spread through the mix, which means every cup sets with a fair share of tomato and melted cheese.
Fill the cups
Grease the silicone cups well and pour in the egg mix to about three quarters full, then top with the rest of the cheese. Leaving that headroom gives the egg space to rise as it sets without spilling over the sides.
Preheat
Preheat the air fryer to 175°C for 3 minutes so the cups meet steady heat straight away. A preheated basket sets the egg from the outside in, giving an even bake with no cold, undercooked centre.
Bake
Bake at 175°C for 14 min. The cups are ready when the egg is fully set with no runny white left and the top feels firm and springy to a light touch. Let them cool a minute so they lift out cleanly.
