Ingredients
- 6 firm medium-large vine ripened tomatoes
- Salt and Freshly Ground Pepper to taste
- 6 large eggs
- ½ cup freshly grated Parmesan cheese
- ½ teaspoon smoked paprika
- 1 tablespoon finely chopped Chives
Instructions
- Preheat oven to 425 degrees.
- Cut a thin slice from the tops of the tomatoes. Scoop out the seeds and pulp.
- Place the tomato cups into a 10-inch baking dish and sprinkle with salt and pepper. Crack an egg into each tomato cup.
- Bake tomatoes for about 20 minutes or until the whites begin to set.
- Sprinkle the eggs evenly with parmesan and bake until the eggs have fully set and the cheese has melted, about 5 more minutes.
- Top the eggs smoked paprika and chives. Serve with a simple salad and a mimosa.
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Notes
Recipe adapted from Gourmet's Menu Cookbook (1963).