4 large tomatoes ¼ cup or less grated Parmesan cheese 4 eggs 1 tsp. dried or 1 Tbl. Fresh herbs, such as oregano, basil or sage
Preheat oven to 425°. Slice tops off tomatoes, and scoop out seeds and pulp. Place tomatoes in shallow baking dish, and sprinkle cavities with salt, pepper and pinches of cheese.
Crack one egg into each tomato. Sprinkle with salt, pepper, herbs and remaining cheese. Bake 20 minutes for soft yolks, 30 to 35 minutes for hard yolks. Serve immediately.
