| Baked tomato egg cups – as it sounds, it is very easy to make tomato stuffed eggs, especially when you are in hurry to host your guests. |  |
Easy, simple and delicious baked tomato cups are perfect dish to have in breakfast or serve as snacks when you are in rush have no time to cook.
Try and enjoy this recipe with yummy scrambled eggs filled in soft tomatoes.
- Tomatoes - 5, small sized
- Eggs - 2
- Red chili powder - ¼ tsp
- Salt to taste
- Cooking oil - 1 tsp
- Wheat dough
- Black pepper
- Oregano
- Slice out the top layer of tomatoes using a sharp knife.
- In a bowl add eggs, red chili powder and salt to taste. Beat well.
- Grease the tomato with cooking oil. Repeat with other tomatoes also.
- On baking tray, stick the greased tomatoes using a small piece of wheat dough.
- Fill the tomato cups with egg mix.
- Microwave egg filled tomato cups for 2 minutes.
- Carefully remove from baking tray.
- Sprinkle seasoning of your choice.
- Serve hot.
Baked tomato egg cups:
Step by step recipe of Egg filed Tomato cups:
1. Prepare tomato cups by slicing the top layer of tomatoes using a sharp knife. Keep aside.
2. In a bowl add two eggs, ¼ tsp red chili powder and salt to taste. Beat well.
3. Grease the tomato cups with cooking oil.
4. On a baking tray, using a small piece of wheat dough, paste the greased tomatoes. 
5. Likewise continue with other.
6. Fill the tomato cups with egg mix.
7. Microwave egg filled tomato cups for 2 minutes. Carefully remove cups from baking tray.
8. Sprinkle seasoning of your choice. I used black pepper and oregano seasoning.
9. Egg filled tomatoes are ready to serve. 
