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Ingredients
- 4 large beefsteak tomatoes
- kosher salt
- freshly ground black pepper
- 1/2 cup fresh or frozen corn kernels
- 4 large eggs
- 2 teaspoons snipped fresh chives
- 1/4 cup grated pecorino or Parmesan cheese
Details
Servings 4
Preparation time 10mins
Cooking time 70mins
Adapted from marthastewart.com
Preparation
Step 1
Preheat oven to 350 F. Line a 9-inch baking dish or pie plate with parchment paper. With a serrated knife, cut off the top 1/2-inch from each tomato. With a spoon or melon baller, gently remove seeds and inner membrane, being careful not to break through the flesh of the tomato. Place tomatoes in dish and season with salt and pepper.
Divide corn among tomatoes. In a medium bowl, whisk together eggs and chives and season with salt and pepper. Divide egg mixture among tomatoes and top with cheese.
Bake until egg mixture is set, about 45 - 50 minutes. Serve warm.
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