Baked Egg Stuffed Tomato Cups

Ingredients:

• 4 medium tomatoes, tops sliced off, seeds and juice removed
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• extra virgin olive oil to taste
• salt and pepper to taste
• 4 jumbo eggs
• choice of dried herb to taste

Directions:

Preheat oven to 400 degrees F. Place tomatoes bottom side down in a greased baking dish, drizzle with oil and sprinkle with salt and pepper. Crack one egg into each tomato. Drizzle again with more oil, sprinkle with more salt and pepper and then sprinkle each with your favorite herb.

Bake until tomatoes are softened and eggs are cooked to your satisfaction, about 15 to 20 minutes.

By Deeli from Richland, WA