Baked Eggs in Tomato Cups

Prepare Tomatoes

• Cut the tops off the tomatoes and scoop out the seeds to create a cup like structure.Place the tomato cups in a baking dish.

Season Tomatoes

• Sprinkle the inside of each tomato cup with salt and pepper.

Crack the Eggs

• Once you've hollowed out the tomatoes and placed them in a baking dish,

  carefully crack one egg into each tomato cup.Hold the egg close to the

  surface of the tomato and gently pour it in, ensuring the yolk remains intact.

Season the Eggs

• After cracking the eggs into the tomato cups, season them with salt and pepper to taste.You can also add additional seasonings or toppings if desired, such as herbs, cheese, or cooked meats.

Garnish

• For added flavor and visual appeal,consider garnishing the eggs with fresh herbs such as chopped parsley, chives, or basil before baking.

  Alternatively, you can sprinkle grated cheese or breadcrumbs on top of the eggs for a crispy, golden finish.

Bake the Eggs

• Once the eggs are seasoned and garnished to your liking, place the baking dish in a preheated oven.Bakethe eggs in tomato cups at 375°F (190°C) for 20-25 minutes, or until the egg whites are set and the yolks are cooked to your desired level of doneness.Keep an eye on the eggs as they bake to prevent overcooking, especially if you prefer runny yolks.

Serve Hot

• Once the eggs are baked to perfection, remove the baking dish from the oven

  and let it cool for a few minutes before serving.Serve the Baked Eggs in Tomato

  Cups hot, garnished with additional herbs or cheese if desired, and enjoy the delicious combination of creamy eggs and flavorful tomatoes!

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