Ingredients

The following ingredients have 2 Servings
  • 2 tomatoes (large and firm)
  • Olive oil spray
  • 1/2 teaspoon Diamond Crystal kosher salt (or 1/4 teaspoon fine salt)
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried thyme
  • 4 small eggs
  • 1/4 cup grated Parmesan
  • 2 tablespoons chopped parsley (for garnish)

Instruction

  • Preheat your oven to 400 degrees F.
  • Cut the tomatoes in half. Cut a tiny sliver from the bottom of each half, so that the tomatoes can stand upright without wobbling. Carefully scoop out the seeds and pulp with a spoon. You can run a sharp knife around the pulp to loosen it if needed.
  • Spray the hollowed tomatoes all over with olive oil. Place them on a baking dish, cut side up. Sprinkle the tomatoes with salt, pepper, garlic powder, and thyme.
  • Break each egg into a small ramekin, then slide it into a tomato half. If your eggs are large, you’ll need to discard some of the egg whites, to enable the eggs to fit inside the tomatoes.
  • Top the tomato halves with the Parmesan, 1 tablespoon for each tomato half.
  • Bake the tomatoes until the egg whites are set, about 20 minutes. Carefully pour out any extra liquids that might have accumulated around the eggs. Garnish with parsley and serve.