3 Roma tomatoes, halved and seeded (look for larger Roma tomatoes)
6 eggs (smaller eggs are better for Roma tomatoes)
Salt and pepper to taste
Preheat oven to 450ºF. Place tomatoes on a baking sheet. You might need to slice a tiny bit off the bottom of each tomato to keep them level on the pan. Crack eggs and gently place in the cavity of each tomato. Season with salt and pepper, and add dried red pepper flakes if you would like some heat. Bake for 6-7 minutes if you like your eggs runny or 8-10 for soft set. Remove from oven and top with fresh chopped herbs.
Makes 3 servings