Baked Eggs in Tomatoes

Great for brunch (served with toast and country potatoes) or a light summer supper (served with a crispy salad and crusty bread). Use whatever herbs you like - chives, basil, sage, oregano, etc. Dried can be used in place of fresh as needed. Originally from Vegetarian Times.

• Ready In: 35 mins
• Serves: 8

Ingredients

• 8  large tomatoes
• 8  large eggs
• 1⁄3 cup  grated parmesan cheese
• 2  tablespoons fresh herbs, chopped

Directions

1. Preheat oven to 425°F Slice tops off tomatoes and carefully scoop out seeds and pulp. Place tomatoes in a shallow baking dish and sprinkle cavities with salt, pepper, and pinches of cheese.
2. Crack one egg into each tomato. Sprinkle with salt, pepper, herbs, and remaining cheese.
3. Bake for 20 minutes for soft yolks, 30-35 minutes for hard yolks. Serve immediately.