I didn’t have the big beefsteak tomatoes they recommend, just two medium-sized tomatoes that were only going to be good for another day, so I decided to give this a try as a half recipe. There was a bit of leakage (see below) but they turned out OK.
- 4 large beefsteak tomatoes
- Coarse salt and ground pepper
- 1/2 cup fresh or frozen corn kernels [didn’t have this, I substituted a spoonful of Trader Joe’s corn salsa]
- 4 large eggs
- 2 teaspoons snipped fresh chives
- 1/4 cup grated pecorino or Parmesan cheese (1/4 ounce) [instead of this I used crumbled queso fresco, since I had an abundance of it]
- Preheat oven to 350 degrees. Line a 9-inch baking dish or pie plate with parchment. With a serrated knife, cut off the top 1/2 inch from each tomato. With a spoon or a melon baller, gently remove seeds and inner membrane, being careful not to break through flesh of tomato. Place tomatoes in dish and season with salt and pepper.
- Divide corn among tomatoes. In a medium bowl, whisk together eggs and chives and season with salt and pepper. Divide egg mixture among tomatoes and top with cheese. Bake until egg mixture is set, 45 to 50 minutes. Serve warm.
–Recipe courtesy Martha Stewart’s Everyday Food magazine.