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Tomato Egg Cups

I have become addicted to these eggs! With the bounty of summer tomatoes and farm fresh eggs, it's an easy go to breakfast, lunch, or dinner. Change up the cheese for a different flavor profile - My next batch I just might add a few chunks of Tasso ham on the parchment, make it your own!

4 medium tomatoes

4 ounces good quality cheddar cheese, grated

4 eggs

Salt and pepper

  1. Preheat the oven to 425 degrees

  2. Cut the very tops off of the tomato and with a small teaspoon, hollow out the tomato, being carful not to tear the sides

  3. Salt the interiors generously and turn them upside down on a paper towel to drain

  4. Place the tomatoes right side up on a parchment line baking sheet

  5. Crack each egg into each tomato, and down worry if the whites run out a little they make a crispy bit which is quite good

  6. Divide the cheese and sprinkle on top of each tomato

  7. Bake for 20 minutes - the eggs will be cooked through, and the yolks will be runny

Ready for the oven


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