Baked Eggs in Tomato Cups by
Ingredients
1 medium-sized tomato
1 large egg
1 tsp. dried Italian herbs
1/4 tsp. hot sauce
2 tsp. Swiss Emmental cheese or parmesan, finely grated
Salt and black pepper for seasoning
Instructions
Preheat oven to 425 degrees F.
Cut the top off tomato and scoop out the insides so it’s hollow. You may have to cut a very small amount off the bottom of the tomato just so it doesn’t tip over, but only do this if necessary so liquid won’t leak out.
Sprinkle 1/2 tsp. Italian herbs in the bottom of the tomato cup. Add in hot sauce, cheese, salt and pepper to taste. Crack egg into centre of the tomato, and top with remaining dried herbs; add extra salt and pepper if desired. Sprinkle remaining cheese on tops of eggs, and bake in oven for 30 minutes. Serve immediately.
Cut the top off tomato and scoop out the insides so it’s hollow. You may have to cut a very small amount off the bottom of the tomato just so it doesn’t tip over, but only do this if necessary so liquid won’t leak out.
Sprinkle 1/2 tsp. Italian herbs in the bottom of the tomato cup. Add in hot sauce, cheese, salt and pepper to taste. Crack egg into centre of the tomato, and top with remaining dried herbs; add extra salt and pepper if desired. Sprinkle remaining cheese on tops of eggs, and bake in oven for 30 minutes. Serve immediately.