Breakfast

Servings: 2 Ready in: 45 minutesIngredients:2 large ripe tomatoes? teaspoon salt (optional)? teaspoon pepper1 tablespoon fresh parsley, finely chopped1 tablespoon olive oil3 green onions, sliced2 cloves garlic, minced? cup fresh spinach, chopped? cup shredded Parmesan cheese (Or mozzarella cheese)2 eggsShredded Parmesan, salt & pepper and fresh parsley for toppingDirections:1. Preheat oven to 350 degrees F. Cut a large circle into the top of each tomato. Remove core, stems and seeds, leaving the wall of the tomato intact. In a small bowl, combine the salt, pepper and 1 tablespoon of parsley. Rub half of the mixture onto the inside wall of one tomato and the other half onto the inside wall of the other tomato.2. In a skillet, heat the olive oil over medium heat. Add the green onions and garlic and cook until soft, about 5 minutes. Divide the mixture in half and place into the bottoms of the tomatoes. Divide spinach in half and place over top of the onion-garlic mixture. Divide the Parmesan cheese in half and place over the spinach. Crack a raw egg into each tomato as the top layer.3. Place tomatoes on a greased baking sheet and place in the preheated oven. Bake for 25-30 minutes, or until egg is cooked through. Top with shredded Parmesan and fresh parsley and serve immediately.