4 medium sized tomatoes on the vine (any tomato will do, but this variety is sturdier to stand up to being baked)
4 large eggs
1 tablespoon butter
1/3 cup grated parmesan cheese
Freshly minced or dried basil (or any other seasoning of your choice)
Salt and pepper
Preheat oven to 375°F. Slice off the tops of tomatoes. Carefully scoop out the pulp.
Sprinkle the cavities with grated cheese. Place tomatoes in a show baking pan. Crack an egg into each tomato cup. Add ¼ tablespoon butter. Sprinkle with basil (or other seasoning of your choice) and season with salt and pepper.
Bake 20 to 25 minutes for runnier yolks or 25 to 30 minutes for a more firm yolk.
Top with remaining cheese and serve immediately.
(Recipe from www.rotinrice.com)