Egg Stuffed Tomatoes

Recipe by queenbeatrice
READY IN: 1hr
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350 degrees Fahrenheit.
  • Line a 9 inch baking dish with parchment paper.
  • With a serrated knife, cut off the top 1/2 inch from each tomato.
  • With a spoon, gently remove the seed and inner membrane being careful not to break through flesh of tomato.
  • Place tomato in baking dish and season with salt and pepper.
  • Divide corn and chives among tomatoes.
  • Break an egg into each tomato and top with cheese and red pepper flakes.
  • Bake until egg is set, about 45 to 50 minutes.
  • Serve.
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