1960’s Baked Eggs in Tomato Cups
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firm medium-large vine ripened tomatoes
Salt and Freshly Ground Pepper to taste
freshly grated Parmesan cheese
finely chopped Chives
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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Recipe adapted from Gourmet's Menu Cookbook (1963).