Follow these instructions carefully to create the most delightful Stuffed Baby Tomatoes with Egg.

1. Preheat Your Oven and Prepare Baking Dish: Preheat your oven to 400°F (200°C). Lightly grease a small baking dish or a muffin tin (which helps keep the tomatoes upright). Using a muffin tin is particularly helpful if your tomatoes are a bit wobbly.
2. Prepare the Tomatoes:
   • Wash the baby tomatoes thoroughly and pat them dry.
   • Slice off the very top of each tomato (about 1/4 inch) to create a “lid.” Keep these little tops if you want to be fancy and place them back on after baking for presentation, or discard them.
   • Using a small spoon (a grapefruit spoon or a small melon baller works well), carefully scoop out the pulp and seeds from inside each tomato. Be gentle to avoid piercing the tomato walls. You want to create a hollow cavity large enough for the egg. Scrape down the sides a bit if needed to make more room.
   • A little tip: Don’t discard the tomato pulp! Save it for soups, sauces, or a Bloody Mary mix.
3. Season the Tomatoes:
   • Place the hollowed-out tomatoes in your prepared baking dish or muffin tin.
   • Lightly brush the outside of each tomato with olive oil. This helps them to roast nicely and prevents the skin from drying out too much.
   • Sprinkle the inside of each tomato cavity with a pinch of salt and freshly ground black pepper. This step is crucial for ensuring the tomato itself is flavorful, not just the filling.
4. Add the Eggs:
   • Carefully crack one small egg into each hollowed-out tomato. If using regular medium or large eggs, you might find that not all the white fits. You can either let a little white overflow (it will cook around the base of the tomato) or crack the egg into a small bowl first, then gently spoon the yolk and as much white as will fit into the tomato. Using smaller eggs or even quail eggs simplifies this.
   • Pro Tip: If you’re worried about overflow or only want the yolk, you can separate the eggs. Place the yolk into the tomato and then add as much of the white as you desire or as fits.
5. Season the Eggs:
   • Once the eggs are nestled in their tomato cups, lightly season the top of each egg with another pinch of salt and pepper.
   • If using, this is the time to sprinkle your grated cheese over the top of the eggs. Parmesan adds a lovely salty kick, while Gruyère offers a beautiful melt.
6. Bake to Perfection:
   • Carefully place the baking dish into the preheated oven.
   • Bake for 15-25 minutes. The baking time will vary depending on the size of your tomatoes, the size of your eggs, and how you like your yolks cooked.
   • For runny yolks, aim for the shorter end of the baking time (around 15-18 minutes). The egg whites should be set, but the yolk still jiggly.
   • For firmer, fully cooked yolks, bake for the longer duration (20-25 minutes).
   • Keep a close eye on them during the last few minutes of baking to prevent overcooking. The tomatoes should be tender and slightly wrinkled, and the egg whites fully opaque.
7. Rest and Garnish:
   • Once cooked to your liking, carefully remove the baking dish from the oven.
   • Let the stuffed tomatoes rest for a minute or two. They will be very hot.
   • Sprinkle generously with your chopped fresh herbs (chives, parsley, basil, or dill work beautifully). The warmth of the tomatoes will release the aroma of the herbs.
8. Serve Immediately: These are best enjoyed warm, straight from the oven.