Baked Eggs in Tomato Cups.

So, baked eggs in tomato cups:

These are somehow light, but super filling, so I say one per customer.

Preheat your oven to 400 degrees.

Take your tomatoes (however many you need/want to make) wash, and cut the tops off. Scoop out the insides and discard.

Is there anything that cheese doesn’t make better? I’m proud of cheese, it’s flexible and versatile. I put pepper jack cheese, in the bottom of the cup. Then, crack an egg into the cup.

Now, for some reason, I wanted to put celery salt on these eggs. I think it would have been delicious, but–not having it on-hand, I moved on to other seasonings. Salt, pepper, and parsley just right on top of the egg.

Put those in the oven for about 15 minutes. Check them out after that–if you want harder cooked eggs, (I like mine over-easy) let them go for a little longer. They’ll be really easy to tell– the less they jiggle, the more done they are.

Another note–these babies should just stand up on their own. Don’t use Roma tomatoes–make sure the ones you pick have a flat-ish bottom so they’ll sit on the pan.

Also, I used medium sized tomatoes, and the egg and cheese was about all that would fit in them. if you wanted to say…add bacon to them (which is a fine idea) then definitely buy bigger tomatoes.