Breakfast Tomatoes
 
 
Author:
Ingredients
  • Tomatoes
  • One egg for each tomato
  • Extra-virgin olive oil
  • Salt
  • Freshly ground black pepper
  • Freshly grated Parmesan (or grated cheese of your choice)
  • chopped green onions, for garnish
Instructions
  1. Preheat oven to 400℉. Line a cookie sheet with parchment paper and set aside.
  2. Slice ¼-inch from the stem end of tomato. Hollow out the tomatoes by removing the core with a knife then carefully scoop out the ribs and seeds using a spoon. Leave the walls of the tomato intact as best you can.
  3. Drizzle with olive oil, sprinkle with salt and pepper and place on prepared pan. Bake tomato for 5 minutes.
  4. Remove tomato from oven. Crack each egg into a small bowl and then slide the egg into the hollowed out tomato. Sprinkle with additional salt and pepper. Return to oven and bake until egg is cooked to your preference, approximately 10 minutes if you want to keep the yellow runny.
  5. Remove from oven. Top with grated Parmesan cheese and chopped green onions and serve immediately.
Recipe by Not Just Sunday Dinner at https://notjustsundaydinner.com/breakfast-tomatoes/