Eggs - Baked Eggs in Tomatoes

By BlueSchmoo

everydayfood.com

Nutrition
Calories 148
Carbs 13g
Total Fat 7g
Protein 10g

Ingredients

• 4 (1)
• 4 large beefsteak tomatoes (1 Lg)
• Coarse salt and ground pepper
• 1/2 cup fresh or frozen corn kernels (2 Tbsp)
• 4 large eggs (1 Lg Egg)
• 2 teaspoons snipped fresh chives (1/2 tsp)
• 1/4 cup grated pecorino or Parmesan cheese (1 Tbsp)

Preparation

Step 1

1. Preheat oven to 350 degrees. Line a 9-inch baking dish or pie plate with parchment. With a serrated knife, cut off the top 1/2 inch from each tomato. With a spoon or a melon baller, gently remove seeds and inner membrane, being careful not to break through flesh of tomato. Place tomatoes in dish and season with salt and pepper.

2. 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, 45 to 50 minutes. Serve warm.