Baked Eggs In Tomato Cups Recipe

Ingredients for Baked Eggs In Tomato Cups

• Tomatoes
• 1/4 cup grated Parmesan cheese
• Eggs
• Herbs
• Cheddar Cheese
• Salt
• Fresh Ground Pepper

How to Make Baked Eggs In Tomato Cups

1. Preheat oven to 425°F (220°C).
2. Slice 8 large heirloom tomatoes in half horizontally.
3. Remove the seeds and pulp from each tomato half using a spoon or small knife.
4. Lightly salt the inside of each tomato half and place them in a shallow baking dish.
5. Crack one egg into each tomato cup.
6. Sprinkle each egg with a pinch of salt, freshly ground black pepper, and a sprinkle of grated Parmesan cheese (about 1 teaspoon per egg).
7. Scatter fresh herbs (1 tablespoon of a mix of oregano, chervil, basil, and sage per egg) over the eggs.
8. Bake for 20 minutes for soft yolks, or 25-30 minutes for firmer yolks.
9. During the last 4 minutes of baking, top each egg cup with two thin slices of cheddar cheese (about 1 ounce total per egg).
10. Let the cheese melt and slightly brown.
11. Garnish with fresh chives before serving (about 1 tablespoon per serving).