Baked Eggs in Tomato Cups

A simple but fun recipe to make with kids, and adults too! Matheus likes boiled eggs, go figure, cause he would not touch eggs until he was 3 ½, plus neither the husband nor I are fans of eating pure eggs… However, last year he discovered “quail eggs” in Brazil and just decided he really liked boiled eggs, so now I usually make it for him at least once a week (either quail or chicken ones).
I came across this “recipe” (which I find to be more of an idea - I didn’t use exact measurements of cheese and herbs) in the latest issue of Vegetarian Cooking magazine, and as soon as I saw it I knew I was going to make for him, especially because he has a “tomato plant” that he is taking care of and last week we got about 6 nice and ripe tomatoes from his plant – homegrown tomatoes are the absolute best!
So we made the tomato cups and he loved it! Super easy to make, and actually pretty taste too, with the cheese and herbs it was a nice change for a plain (and sometimes boring) egg.
The tomatoes held its shape nicely and the egg was perfectly cooked inside it. I left ours for about 30 minutes, because Matheus likes firm yolks, but I actually prefer the yolk a little runny and will take mine out earlier next time! (Oh yes, because Matheus already asked for a repeat!)
Ana

Baked Eggs in Tomato Cups (Adapted from Vegetarian Times magazine)
8 tomatoes
8 eggs
1/3 cup grated parmesan cheese
1 teaspoon dried herbs (oregano, basil, sage)

Preheat oven to 425F. Slice tops of tomatoes, scoop out seeds and pulp. Place tomatoes in shallow baking dish and sprinkle cavities with salt, pepper and pinches of cheese.
Crack one egg inside each tomato. Sprinkle with salt, pepper, herbs, and remaining cheese. Bake 20 minutes for soft yolks, 30 minutes for hard yolks. Serve immediately. Serves 8.