Baked Eggs In Tomatoes

Baked Eggs In Tomatoes? What? Yeah, so good! I served
these over Browned Butter Corn and Grilled Chicken!

Baked Eggs In Tomatoes
4 large beefsteak tomatoes
salt and pepper
garlic powder
1/2 cup of fresh corn or frozen
4 large eggs
2 teaspoons of snipped fresh chives
1/4 cup of grated parmesan
1/4 cup of cheddar cheese

1) Preheat oven to 350 degrees. Line a 9-inch baking dish
or pie plate with parchment. With a serrated knife, cut off
top 1/2 inch from the tomato. With a spoon of melon baller,
gently remove seeds and membrane, being careful not to
break through flesh of tomato. Place tomatoes in dish and
season with salt and pepper.
2) Divide corn among tomatoes. In a medium bowl, whisk
together eggs and chives and season with salt, pepper and
garlic powder. Divide egg mixture among tomatoes and
top with cheeses. Bake until egg mixture is set, 45 to 50
minutes. Serve warm. Everyday Food.