Boiled eggs with cherry tomatoes
Boiled eggs with cherry tomatoes and cracked black pepper. A 12-minute vegetarian snack with protein, riboflavin and vitamin B12.
At a glance
Vegetarian · 10 minutes active preparation · 12 minutes total · snack
Method range: 1–4 servings.
Contains: egg. Check individual packaging and cross-contact information; this is not an allergy-safety guarantee.
Estimated per serving
- Energy
- 377 kJ
- Protein
- 7.1 g
- Carbs
- 3.9 g
- Fat
- 4.7 g
- Iron
- 1.5 mg
- Calcium
- 34.6 mg
- Folate
- 55.0 µg
- Vitamin C
- 26.0 mg
* Partial ingredient data. Additional cooking losses may not be included. Open recipe for all vitamins, minerals and calculation notes.
Ingredients
Nutrition weights for 2 servings. Changing the batch size keeps the per-serving nutrition the same.
- Eggs, hard-boiled, peeled100 g
- cherry tomatoes200 g
- black pepper0.5 g
Method
- Lower the eggs into a saucepan of boiling water and cook for 8 minutes.
- Cool under cold running water, then peel, weigh 100 g of cooked egg and halve.
- Serve with the cherry tomatoes and season with the black pepper.
Add optional toppings or substitutions to your saved copy to include them in the calculation.
Nutrition
Macros and selected micronutrients. Open All nutrients for the full nutrient and food-component profile. Availability varies by ingredient. Select a nutrient to see which ingredients supply it.
| Nutrient | Amount | Reference comparison |
|---|---|---|
| 377 kJ | — | |
| 7.1 g | — | |
| 4.7 g | — | |
| 1.8 g | 7%AI | |
| 3.9 g | — | |
| 35 mg | 3%RDI | |
| 24 µg | 16%RDI | |
| 1.5 mg | 8%RDI | |
| 0.60 µg | 25%RDI | |
| 55 µg | 14%RDI | |
| 26.0 mg | 58%RDI |
Estimates from the identified food records, including dated product labels where specified. “Not reported” is unknown; partial totals may be incomplete. Whole-batch amounts are not compared against one person’s daily reference. Per-serving percentages compare one serving with daily RDI/AI targets for Women 31–50 years, not upper limits. Values use foods in their recorded states; additional cooking losses are not modelled unless you select a supported method when editing ingredients.
About this recipe
Editorially reviewed; not kitchen tested. Original owner-specified recipe, editorially reviewed; not kitchen-tested. Quantities are edible grams for two servings.
MorselMetrics October 2026 original recipes · Original MorselMetrics recipe text; nutrient data retain their source terms
Independently composed for MorselMetrics, October 2026. Editorially reviewed; not kitchen-tested. AFCD and selected validated AUSNUT nutrient records retain FSANZ attribution and source terms.
Calculation assumptions & recipe adaptations
Original October 2026 recipe copy supplied by the owner. Uses 100 g peeled hard-boiled egg weighed after cooking, matching the AFCD prepared-food record; two eggs are approximate, not a guaranteed yield.
Original owner-specified recipe, editorially reviewed; not kitchen-tested. Quantities are edible grams for two servings. Missing nutrients are not treated as zero. All measured added oil is counted. Generic and historical formulation data can differ from the product used. Uses 100 g peeled hard-boiled egg weighed after cooking, matching the AFCD prepared-food record; two eggs are approximate, not a guaranteed yield.
- Eggs, hard-boiled, peeled: Weighed edible amount after the stated cooking and draining, for two servings. This is a recipe quantity, not a raw-to-cooked weight conversion.
- cherry tomatoes: Weighed edible quantity for the whole two-serving recipe.
- black pepper: Weighed edible quantity for the whole two-serving recipe.
AFCD attribution, data & methods
Food matches used for nutrition
- Eggs, hard-boiled, peeled: Egg, chicken, whole, hard-boiled
- cherry tomatoes: Tomato, cherry, raw
- black pepper: Pepper, black, ground