Well combined for breakfast, lunch, dinner, as a side or even as a first couse to a plated dinner party. These cups are versatile, easy, and delightfully delicious.
Preheat your oven to 400 degrees. Select a a ripe but firm tomato. Using a pairing knife or a small serrated knife, cut a wide mouth out to remove the core of the tomato. Spoon out all the seeds until you have a nice, hollow cavity, free of excess tomato juice. Be careful not to damage the floor and walls of the tomato while cutting and scooping. Slice off a sliver from the bottom of the tomato so it will sit upright in the oven.
1 tablespoon of chopped green onion, shallot, or red onion
If using a large tomato, fill your cup 1/4 of way up with your filling combination of choice. Next, crack the egg directly into the cup. Medium sized tomatoes are best for this as the egg reaches just about to the brim of the cup. If your cups are quite large, add another egg to fill it up, or even more filling. If using small tomatoes and your “cup runneth over”, no problem. They’ll look like little volcanoes when they are done, adding to the presentational value.
Place your cups on a cookie sheet or casserole dish lined with parchment paper. Top cups with more cheese, salt and pepper, chives, parsley flakes, etc, if desired. Roast for 15 minutes for a slightly runny yoke, 17 minutes for eggs well done. Cool slightly and transfer to a plate.