Baked Eggs in Tomato Cups

I love Saturday mornings because I get to sleep in and try out new breakfast recipes. Let me be honest; breakfast usually ends up being brunch for me on Saturdays. God bless me when I have children! My days of sleeping late will be as frequent as the sunshine in an Alaskan winter.

Last weekend I tried this recipe and fell in love. If you know me and/or read my blog, you know about my love for Caprese-like flavors. This is no exception, and the protein in the egg kept me full for hours. Unfortunately my man had to work last Saturday and didn't get to try it. Next time he has a free Saturday, I'll definitely make this. I'm confident he will fall in love with it just like I did.


Baked Eggs in Tomato Cups

Ingredients:
2 large tomatoes
2 large eggs
1/4 cup shredded Mozzarella
1/4 cup shredded Parmesan cheese
Salt and Pepper, to taste
1 Tablespoon fresh basil, shredded

Directions:
Preheat oven to 425-F.

Slice off the tops of each tomato. Using a sharp paring knife and a spoon, gently cut around the inside perimeter of the tomato and scoop out the seeds.

Place the tomatoes in an oven proof baking dish, with the tops.

Depending on the size of your tomatoes, place 1-2 Tablespoons of the shredded Mozzarella in the bottom of each, making a little well with your fingers so the eggs will lay flat.

Carefully break an egg into each tomato, trying as best you can to keep all the whites inside the tomato.

Bake the eggs for 10 minutes. They will just begin to set by this time.

After 10 minutes, sprinkle the tops of the eggs with Parmesan cheese. Bake for another 7-13 minutes, until the eggs are set to your desired consistency.

Remove the eggs from the oven and let sit for 2 minutes. Sprinkle with salt and pepper, and garnish with fresh basil.

Source: barely adapted from The Curvy Carrot