Stuffed breakfast tomatoes

By BClover

Ingredients

• 1 ripe tomato (a big one, not a Roma or the like)
• 1 handful spinach
• 1/4 onion, diced
• 1 clove garlic, minced
• 1 egg
• 1/4 C shredded cheese–I used mozzarella, but go with what you like!
• salt and pepper to taste

Preparation

Step 1

Preheat the oven to 350 degrees.

Cut the top of the tomato off and scoop out the insides to make a bowl; set aside.

Over medium heat, sauté the garlic and diced onion until soft. Add the spinach and stir around until it wilts.

Now, assemble!

I used half the spinach mixture (really pack it in there–you can squish a lot of volume into a tomato), then half the cheese.

Top with the remaining half of the spinach and break the egg gently into the top.

Cover with the rest of the cheese.

Bake on the middle rack for about fifteen minutes, then turn on broil for a few minutes until the cheese is browned and the egg is fully cooked through.