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Eggs in Tomato Cups

Cummulative Rating

Servings
Serves 4
Difficulty
Easy

Ingredients

4 medium ripe tomatoes
4 eggs
Freshly ground pepper
2 teaspoons fresh tarragon, chopped
2 teaspoons fresh parsley, chopped
1 Tablespoon shallot, minced
1 Tablespoon balsamic vinegar

Directions

Preheat oven to 400 degrees F.

Insert a paring knife into the top of each tomato and cut out a 2" diameter section. Remove pulp and seeds to create a little cup. Season inside of tomatoes with salt. Crack an egg into each tomato "cup" and season with salt and pepper. Place tomatoes on a baking sheet and bake for 10 minutes.

Combine tarragon, parsley and shallots and sprinkle on top of eggs. Return to oven for 10 more minutes or until eggs are just set.

Drizzle vinegar over eggs and serve immediately.

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