Three-Cheese Baked Eggs in Tomato Cups

Ingredients:

2 large tomatoes (variety of your choice)
2 large eggs
¼ cup of white cheddar cheese, thinly sliced
¼ cup of Gruyere cheese, thinly sliced
3 tablespoons Egyptian roumy cheese (can be substituted with parmesan), finely grated
1 tablespoon of thyme, preferably fresh
Salt and pepper, to taste

Directions:

Preheat the oven to 220 degrees Celsius. Slice off the top of each tomato. Using a sharp knife, carefully carve around the inside of each tomato and remove the pulp and seeds. Place the tomatoes in a shallow oven-proof baking dish, with or without the tops. If your tomatoes don't stand upright, you can lean them against the sides of the baking dish. This allows the egg to stay centered as well. Depending on the size of the tomatoes you use, layer the white cheddar and gruyere cheese at the bottom. Over the cheese, sprinkle some fresh thyme leaves. Crack one egg into each tomato cavity. The trick is to keep all the egg whites contained in the tomato with minimal leakage. Do this slowly and don't rush it.

Bake your egg in a tomato for 10 minutes. By this time, they will begin to set. After 10 minutes, slide your oven rack carrying your baking dish out and sprinkle with roumy cheese. Push it back into the oven and bake for another 7-10 minutes or until the eggs are set to your liking. Remove the eggs from the oven and allow them to rest for two minutes. Remove from the baking dish and sprinkle with salt and pepper then garnish with fresh thyme. Serve.