Tomato Egg Cups

1. 1

   Preheat the oven to 350 degrees F.

2. 2

   Cut the top off of each tomato and carefully scoop out the insides.

3. 3

   Cut a very small piece off the bottom of the tomato, being careful not to cut a whole. This allows the tomato to stand upright.

4. 4

   Add the eggs and basil to a small bowl. Whisk until just frothy.

5. 5

   Carefully pour the egg mixture into each tomato, until half full. Do not over fill.

6. 6

   Back in the preheated oven for about 20 minutes, or until eggs are firm.

7. 7

   Season with sea salt and black pepper.

8. 8

   Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.