From: Linda McCartney’s Home Cooking, p. 99
Eggs cooked in tomato shells, topped with parmesan.
These French Baked Eggs look great, are easy to make and use ingredients which can normally be found in my kitchen. They are perfect for a lunch with friends alongside a salad and some crusty bread.
I used large tomatoes which turned quite soft when baking and sagged to one side. Some tomatoes even split open during baking time, and the runny egg spread onto the baking dish. To avoid this it is best to place the tomatoes as close together as possible (use a small baking dish or put all tomatoes to one side). And be careful not to damage the tomato shell when scooping out the pulp.