• Makes: 4 servings
  • Serving Size: 1 tomato half


2 large ripe beefsteak or heirloom tomatoes
1 tsp. ground pepper
1 tsp. cumin
4 med. eggs
2 tsp. grated reduced-fat Parmesan cheese


  1. Preheat the oven to 350° F.
  2. Wash the tomatoes and cut them in half. Scoop out the pulp and seeds, creating a “bowl” with about a ½-inch rim.
  3. Place the tomatoes cut side up in a greased glass baking dish.
  4. Sprinkle each tomato half with pepper and cumin. Break an egg into each tomato “bowl.” Sprinkle each egg with ½ tsp of the cheese.
  5. Bake until the eggs are set, about 25 minutes.