1 large tomato
1 large egg
2 T diced ham (cubes should be about 1/4" in size)
2 T chopped asparagus (also 1/4" in size)
Pinch of salt
Pinch of pepper
Note: This recipe is also great with mushrooms, cheese, peppers, and anything else you can think of that will taste good with a tomato and egg.
Step 1: Preheat Oven & Prepare Tomatoes
Cut off the top of the tomato and gently scoop out the flesh and seeds. Sprinkle the inside of the tomato cup with a small pinch of salt.
Step 3: Add the Egg to the Tomato Cup
Crack the egg into the tomato and carefully place the filled tomato into the prepared baking dish. I add the pinch of pepper here.
Bake for 20 minutes or longer if you like hard yolk.
Step 4: Remove & Serve
Remove from heat and carefully transfer to a serving plate with a wide spatula or slotted cooking spoon. Serve with extra asparagus spears and a nice chunk of warm crusty bread, and enjoy!
Approx $1.75 per serving.
All of these pictures were taken by me as I made this recipe for the first time.
The original recipe was found on Poor Girl Eats Well.
I do not own Poor Girl Eats Well, but I highly suggest it for anyone that loves cooking inexpensively!