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Ingredients
- 4 large ripe tomatoes
- 4 large eggs
- 4 tablespoons heavy cream
- 4 tablespoons manchego cheese, grated
- salt and pepper
Method
- Preheat the oven to 350°. Cut a slice off the tops of the tomatoes and scoop out the pulp and seeds without disturbing the shells. Turn upside down and let drain for 15 minutes. Turn right side up and season the insides with salt and pepper.
- Place the tomatoes in an ovenproof dish just large enough to hold them in a single layer. Carefully break 1 egg into each tomato shell, then top off with 1 tablespoon of cream and 1 tablespoon of grated cheese.
- Bake in a preheated oven for 20-30 minutes, or until the eggs are set to your liking. Serve hot.
