Egg Stuffed Tomatoes

Directions

1. 1
   Preheat oven to 350 degrees Fahrenheit.
2. 2
   Line a 9 inch baking dish with parchment paper.
3. 3
   With a serrated knife, cut off the top 1/2 inch from each tomato.
4. 4
   With a spoon, gently remove the seed and inner membrane being careful not to break through flesh of tomato.
5. 5
   Place tomato in baking dish and season with salt and pepper.
6. 6
   Divide corn and chives among tomatoes.
7. 7
   Break an egg into each tomato and top with cheese and red pepper flakes.
8. 8
   Bake until egg is set, about 45 to 50 minutes.
9. 9
   Serve.