Poached eggs with tomatoes are little ramekin breakfasts that cook in five minutes flat. Beaten eggs mingle with chopped tomato, red onion, paprika, and parsley before steaming in the Instant Pot. Bright, savoury, and portioned perfectly — one ramekin per person, no serving drama.
Poached Eggs with Tomatoes
(Total Time: 15 MIN| Serves: 4)
Ingredients:
4 Eggs
1 Tomato, chopped
½ Red Onion, diced
½ tsp Salt
¼ tsp Pepper
½ tsp Paprika
½ tsp dried Parsley
Directions:
- Grease 4 ramekins with cooking spray.
- Beat the eggs along with the salt, pepper, paprika, and parsley.
- Stir in the tomatoes and red onion
- Divide this mixture between the ramekins.
- Pour 1 ½ cups water into your Instant Pot and lower the trivet.
- Place the ramekins inside and close the lid.
- Cook on STEAM for 5 minutes.
- Release the pressure quickly.
- Serve and enjoy!
Per Serving (Calories 194 | Total Fats 13.5g | Net Carbs: 5g | Protein 10g |Fiber: 1.5g)
Pro Tips
- Dice the tomato small and drain off the juice before stirring it in — watery tomato makes the eggs weep liquid at the bottom of the ramekin.
- A quick release right at the five-minute mark keeps the eggs tender; lingering heat firms them past the soft, spoonable stage.
- Paprika and dried parsley do the seasoning work here, so measure them rather than shaking — too much paprika turns the eggs bitter.
- Grease the ramekins even if they're nonstick; the egg proteins cling to ceramic the moment the steam hits them.
Frequently Asked Questions
Can I bake these in the oven instead?
Yes — bake the filled ramekins in a water bath at 350°F for about 12 to 15 minutes until just set in the centre.
Can I use egg whites only?
You can, though the texture is firmer and less rich. Add an extra yolk or a splash of cream if you want some of that body back.
What if I don't have ramekins?
Any heatproof small dish that fits on the trivet works — silicone muffin cups make tidy single portions the same way.
Are these good for meal prep?
They keep two days in the fridge and reheat on Steam for one minute, which makes them a handy weekday breakfast.
Recipe Card
Ingredients
Method
- Grease 4 ramekins with cooking spray.
- Beat the eggs along with the salt, pepper, paprika, and parsley.
- Stir in the tomatoes and red onion
- Divide this mixture between the ramekins.
- Pour 1 ½ cups water into your Instant Pot and lower the trivet.
- Place the ramekins inside and close the lid.
- Cook on STEAM for 5 minutes.
- Release the pressure quickly.
- Serve and enjoy! Per Serving (Calories 194 | Total Fats 13.5g | Net Carbs: 5g | Protein 10g |Fiber: 1.5g)
