Tapas Baked Tomato Egg Nests

Ingredients

• 4 tbsps heavy creamNutrition
• 4 large eggsNutrition
• 4 tbsps parmesan cheese, shreddedNutrition
• 4 dashes black pepperNutrition
• 4 dashes saltNutrition
• 4 large whole tomatoesNutrition

Directions

1. 1Pre-heat the oven to 350° F (180° C).
2. 2Cut a slice off the tops of the tomatoes and, using a teaspoon, carefully scoop out the pulp and seeds without piercing the shells.
3. 3Turn the tomato shells upside down on paper towels and let drain for 15 minutes. Season the insides of the shells with salt and pepper.
4. 4Place the tomatoes in an oven proof dish just large enough to hold them in a single layer.
5. 5Carefully break 1 egg into each tomato shell, then top with 1 tablespoon of cream and 1 tablespoon of shredded cheese.
6. 6Bake in the preheated oven for 15-20 minutes, or until the eggs are just set. Serve hot.
7. 7Note: shredded asiago or other cheeses work well too.

Nutrition per serving

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