Cook

Baked Eggs in Tomatoes

4 large tomatoes

salt and pepper

1/2 cup corn kernels

4 large eggs

2 teaspoons chopped chives

1/4 cup grated parmesan cheese

Method

Heat oven to 180 degrees.  Line a cake tin or baking dish with baking paper.

With a serrated knife, cut the top 1cm from each tomato.  With a spoon or melon baller, gently remove seeds and inner membrane, being careful not to break the flesh.  Place the tomatoes int eh dish and season with salt and pepper.

Divide the corn among the tomatoes.  In a bowl, whisk the eggs and chives and season with slat and pepper.  Divide the egg mixture between the tomatoes and top with the cheese.  Bake until egg mixture is set (45 mins or so). 

 Serve warm.