Egg Stuffed Tomatoes

1. 1

   Preheat oven to 350 degrees Fahrenheit.

2. 2

   Line a 9 inch baking dish with parchment paper.

3. 3

   With a serrated knife, cut off the top 1/2 inch from each tomato.

4. 4

   With a spoon, gently remove the seed and inner membrane being careful not to break through flesh of tomato.

5. 5

   Place tomato in baking dish and season with salt and pepper.

6. 6

   Divide corn and chives among tomatoes.

7. 7

   Break an egg into each tomato and top with cheese and red pepper flakes.

8. 8

   Bake until egg is set, about 45 to 50 minutes.

9. 9

   Serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.