Provencal Eggs Baked in Tomatoes

8 medium tomatoes

1 tablespoon olive oil

2 tablespoons Herbes de Provence Seasoning

Salt and Pepper to taste

8 large eggs

1/4 cup parmesan cheese, grated

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1. Preheat oven to 375ºF. Grease a baking 8x8 baking pan, cast iron skillet, or oven safe pan that just holds the tomatoes snug. Set aside.

2. Slice the top third off the tomatoes. Scoop out and discard the core and seeds. Arrange the tomatoes in the prepared pan. Drizzle tomatoes with olive oil, 1 tablespoon Herbes de Provence, salt and black pepper.

3. Roast until tomatoes are tender and caramelized, about 30 minutes.

4. Crack an egg into each tomato, sprinkle with the remaining tablespoon Herbes de Provence and Parmesan. Bake until eggs are just set, about 8 -10 minutes. Serve warm.

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