Baked Eggs in Tomatos

Most my recipes are from another source but I have then modified them to fit a No Sugar No Grain (NSNG) eating style.  I originally found this post via pinterest on http://www.eat-yourself-skinny.com/2012/04/baked-eggs-in-tomato-cups.html

Who doesn't like eggs, tomatoes and some little green veggies?

Time: 50 - 60 minutes
Makes: ~4 Tomato Cups

Ingredients
4 Large Tomatoes (or a couple more smaller ones)
4 Eggs
2 tsp. fresh snipped chives
1/4 Cup grated Parmesan Cheese
Salt and Pepper to season

Equipment (aka Things you will need to wash...)
Sharp Knife
Cutting Board
Parchment Paper
Baking Dish or Baking Sheet
Small Mixing Bowl
Medium Mixing Bowl
Spoon

Method

1. Pre-Heat Oven to 350 F
2. Line the baking dish/sheet with parchment paper
3. Cut the top off each tomato
4. Spoon the guts out of the tomato into the small bowl (I snacked on these while I waited for the baking to be done.  You can also save them to serve on the side with the finished product.)
5. Place the empty tomatoes on the baking dish/sheet
6. In the medium bowl, mix together the Eggs, and Chives
7. Add as much salt and pepper as you want!
8. Spoon the egg mixture into the tomato shells
9. Top with cheese (you can also mix the cheese with the eggs before putting them into the tomatoes)
10. Bake for 45-50 minutes or until the eggs don't jiggle any more.
11. Garnish with the tops, and seeds
12. Serve and Devour!

Some of my egg spilled out of the tomato,
so I got a mini omelette on the side!
(or on top like in the picture)

Good Luck and Happy Eating!