Egg Stuffed Tomatoes - cooking recipe

Ingredients

4 large beefsteak tomatoes
coarse salt
ground pepper
1/2 cup corn kernel
2 teaspoons chives, snipped
4 eggs
1/4 cup parmesan cheese
red pepper flakes

Preparation

Preheat oven to 350 degrees Fahrenheit.
Line a 9 inch baking dish with parchment paper.
With a serrated knife, cut off the top 1/2 inch from each tomato.
With a spoon, gently remove the seed and inner membrane being careful not to break through flesh of tomato.
Place tomato in baking dish and season with salt and pepper.
Divide corn and chives among tomatoes.
Break an egg into each tomato and top with cheese and red pepper flakes.
Bake until egg is set, about 45 to 50 minutes.
Serve.