Tomato Egg Cups

Directions

1. 1
   Preheat the oven to 350 degrees F.
2. 2
   Cut the top off of each tomato and carefully scoop out the insides.
3. 3
   Cut a very small piece off the bottom of the tomato, being careful not to cut a whole. This allows the tomato to stand upright.
4. 4
   Add the eggs and basil to a small bowl. Whisk until just frothy.
5. 5
   Carefully pour the egg mixture into each tomato, until half full. Do not over fill.
6. 6
   Back in the preheated oven for about 20 minutes, or until eggs are firm.
7. 7
   Season with sea salt and black pepper.
8. 8
   Serve immediately.