Tomato Egg Bake

Eggs baked in a tomato cup is an incredibly simple and delicious idea for breakfast or a light lunch, and if you've got a garden full of tomatoes ripening on the vine, it's also a great way to use some of them up. One medium to large tomato is usually a serving for most people, and it only takes about five minutes or less preparation for each tomato.

Cut off the top of each tomato, run a knife carefully down the insides and spoon out the seeds and pith. Sprinkle the insides with grated parmesan cheese (about a small teaspoon for each tomato) and some fresh ground black pepper. Toss the cheese and pepper about to coat the insides.

Crack one egg for each tomato in a bowl. Add one teaspoon of yogurt or milk for each egg, and any sort of spice and herb seasoning you like, and beat lightly.

Pour the egg mixture into each hollowed out tomato. Sprinkle on more parmesan cheese and ground pepper on the top.

Bake at 350° for 30-40 minutes, depending on the size of the tomato, until the eggs are set and the cheese is brown.