Tomato Egg Cup

Ingredients list for Tomato Egg Cup

• 4 large Tomatoes
• Eggs
• 4 Eggs
• 1 medium Green capsicum diced
• to taste Salt
• 2 teaspoons Olive oil
• 50 grams Mozzarella cheese cut into ¼ inch cubes
• 5-6 Black peppercorns

Method

1. Preheat the oven to 180°C.
2. Cut a thin slice off the bottom of the tomatoes so that they can stand firmly. Cut off a slice off the top and scoop out the flesh and seeds.
3. These can be used in some other dish. Retain the top slices. Place a few capsicum pieces at the base of ramekins. Sprinkle a little salt and olive oil.
4. Place a few cheese cubes over the capsicum. Place the tomatoes over the cheese. Break one egg into each tomato. Sprinkle salt and crushed peppercorns.
5. Keep the top slices at the side and cook in the preheated oven till the eggs are cooked and well set. Serve hot.

Nutrition Info