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
Preheat the oven to 425 degrees
Cut the very tops off of the tomato and with a small teaspoon, hollow out the tomato, being carful not to tear the sides
Salt the interiors generously and turn them upside down on a paper towel to drain
Place the tomatoes right side up on a parchment line baking sheet
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
Divide the cheese and sprinkle on top of each tomato
Bake for 20 minutes - the eggs will be cooked through, and the yolks will be runny
Ready for the oven
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