Baked Eggs in Tomato Cups
Yield: 3 servings
Active Time: 8 minutes
Total Time: 50 minutes
6 large tomatoes
2 tablespoons olive oil
Sea salt and freshly ground pepper
1 tablespoon chopped thyme or other fresh or dried herbs (rosemary, basil, chives, parsley)
3 cloves garlic, thinly sliced
6 large eggs
Slice off tops of tomatoes and scoop out and discard pulp and seeds. Place tomatoes on baking sheet, drizzle with oil, and season with salt, pepper, thyme, and sliced garlic. Roast in oven 35 minutes.
Crack one egg into each tomato, sprinkle with salt and pepper, and return to oven, 7 to 9 minutes, or until the whites of the egg are set.