Baked Tomatoes Stuffed with Eggs

Pulled tomatoes filled with eggs, baked in the oven.

Ingredients:

4 pcs smaller tomatoes 4 pcs eggs ground red pepper salt

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herbs for garnish

Procedure:

1. Cut off the top of the washed, dried tomatoes, partially scoop out the flesh and use for another recipe
2. Tap each egg and let the shell contents carefully drain into the scooped out tomato, making sure the yolk stays whole and does not combine with the white
3. Place the tomatoes in a baking dish, season with salt and pepper to taste and sprinkle with herbs
4. Bake in a preheated oven at 200 °C until the eggs are set
5.