Egg Stuffed Tomatoes

Total Time: 1 hr Preparation Time: 10 mins Cook Time: 50 mins

Ingredients

• Servings: 4
• 4 large beefsteak tomatoes
• coarse salt
• ground pepper
• 1/2 cup corn kernel
• 2 teaspoons chives, snipped
• 4 eggs
• 1/4 cup parmesan cheese
• red pepper flakes

Recipe

• 1 preheat oven to 350 degrees fahrenheit.
• 2 line a 9 inch baking dish with parchment paper.
• 3 with a serrated knife, cut off the top 1/2 inch from each tomato.
• 4 with a spoon, gently remove the seed and inner membrane being careful not to break through flesh of tomato.
• 5 place tomato in baking dish and season with salt and pepper.
• 6 divide corn and chives among tomatoes.
• 7 break an egg into each tomato and top with cheese and red pepper flakes.
• 8 bake until egg is set, about 45 to 50 minutes.
• 9 serve.