Egg Stuffed Roasted Tomatoes

Step 1

Gently wash the tomatoes well, using your hands to 'scrub' away and dirt or debris. Dry them with a paper towels.

Step 2

Using a pairing knife, carefully cut a circular plug out of the top center of each tomato. Use a sturdy spoon to gently hollow out the seeds and pulp within.

Step 3

Place the prepped tomato 'bowls' onto the wells of a tin muffin pan. The tomatoes will sit on top of the wells, and the juices that leak out during cooking will collect within preventing any mess in the oven.

Step 4

Drizzle the olive oil evenly out over top of the tomatoes. Season them with salt & freshly cracked black pepper, to taste.

Step 5

Bake the tomatoes at 400° for 8-10 minutes.

Step 6

Remove the hot pan and gently crack an egg into the center of each of the tomatoes, careful not to break the yolks and then discard the shells.

Step 7

Return the filled tomatoes to the oven, and continue baking them an additional 12-15 minutes. When the eggs are cooked to your desired preference, remove them from the oven.

Step 8

Season the stuffed tomatoes with salt & pepper again, to taste.

Step 9

Carefully transfer the hot tomatoes to serving plates, top with fresh chives & a sprinkle of shredded Parmesan cheese, and enjoy!