Recipe: Eggs Baked in Tomato Shells (with basil, parsley and Parmesan)

EGGS BAKED IN TOMATO SHELLS

4 large firm tomatoes
1/2 tsp each salt and pepper
1/2 tsp dried basil
4 eggs
2 tsp grated Parmesan cheese
1 tsp chopped fresh parsley
4 tsp butter, melted

Cut tomatoes in half crosswise. Leaving a 1/2-inch shell (be careful not to cut through the bottom), scoop out the pulp from each tomato half. (Save pulp and juice for other uses.) Invert tomato shells on paper towels to drain.

Place tomato shells, hollow side up, in a greased 9x13-inch baking pan; sprinkle each with salt, pepper, and basil.

Carefully break an egg into each tomato shell. Sprinkle each egg with 1/2 teaspoon of the cheese and 1/4 teaspoon of the parsley, then drizzle 1 teaspoon butter over each.

Bake in a 350 degree F oven for 20 to 25 minutes or until eggs are set to your liking.

Makes 2-4 servings
Adapted from source: Deer Run Inn, St. Helena, California, 1st Traveler's Choice Internet Cookbook