Baked Eggs In Tomato Shells
|Firm tomatoes||4 Large|
|Grated parmesan cheese||4 Teaspoon|
|Chopped parsley||2 Teaspoon|
|Butter/Margarine||8 Teaspoon, melted|
|Dry basil||1 Teaspoon (Or To Taste)|
Cut tomatoes in half crosswise.
Leaving a 1/2-inch shell (be careful not to cut through the bottom), scoop out the pulp from each tomato half. (Save pulp and juice for other uses.)
Invert tomato shells on paper towels to drain.
Place tomato shells, hollow side up, in a greased 9 by 13-inch pan; sprinkle each with salt, pepper, and basil.
Carefully break an egg into each tomato shell.
Sprinkle each egg with 1/2 teaspoon of the cheese and 1/4 teaspoon of the parsley, then drizzle 1 teaspoon butter over each.
Bake in a 350° oven for 20 to 25 minutes or until eggs are set to your liking.