Ingredients:

6 large tomatoes

3 t olive oil, plus more for greasing

6 large eggs

1 t fresh thyme, chopped

salt and pepper, to taste

Directions:

1. Preheat oven to 350°F. Grease the baking tray with olive oil and set aside. Cut off the tops of the tomatoes and use a spoon to scoop out the seeds and flesh.

2. Place the tomato cups, hollow side down, onto a paper towel and let it sit for three minutes to soak up excess moisture.

3. Arrange tomatoes, hollow side up, onto the prepared baking tray. Drizzle with half a teaspoon of olive oil inside each tomato.

4. Season the inside of each tomato with salt and pepper and then bake for 12 minutes. Remove from the oven and crack an egg inside each tomato cup. Bake for 15 minutes for a runny yolk or 20 minutes for a firmer yolk.

5. Remove it from the oven and let it cool for two minutes. Garnish with fresh thyme and serve.

Bon Appetit!