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Ingredients
- 8 large tomatoes
- 13 cup grated Parmesan cheese
- 8 medium eggs
- 1 tsp. dried herbs, such as oregano, chervil, basil, or sage
Method
- Preheat oven to 425F.
- Slice tops off tomatoes, and scoop out seeds and pulp.
- Place tomatoes in shallow baking dish, and sprinkle cavities with salt, pepper, and pinches of cheese.
- Crack one egg into each tomato.
- Sprinkle with salt, pepper, herbs, and remaining cheese.
- Bake 20 minutes for soft yolks, 30 to 35 minutes for hard yolks.
- Serve immediately.
