Baked Eggs in Tomatoes

  in Breakfast, Gluten-Free, Main Dishes, Recipes, Vegetarian

Adapted from Martha Stewart

4 large beefsteak tomatoes
Sea salt and ground pepper
1 cup fresh or frozen corn kernels, thawed
4 large eggs
2 teaspoons fresh chives, chopped
1/4 cup grated asiago or Parmesan cheese

Preheat oven to 350°F. Cut off the top 1/2 inch from each tomato. With a spoon, gently remove seeds and inner membrane. Place tomatoes in a pie plate and season with salt and pepper. Divide corn among tomatoes. Whisk together eggs, chives, and Parmesan cheese and season with salt and pepper. Divide egg mixture among tomatoes. Bake until egg mixture is set, about 45 minutes. Serve warm.