When I came across this fun looking recipe a few weeks ago, I saved it away until I found the perfect tomatoes at the local Turkish grocery store.
Thick, firm, sturdy tomatoes served as the cup in which a complete, delicious breakfast was baked.
Although this dish has several steps and takes a bit of time, it really is worth the work for a tasty and surprising breakfast.
Start by coring two large tomatoes, being sure to leave the sides intact. 
Coat the inside of the tomatoes with a parsley, basil, salt and pepper rub.
Cook garlic, leeks and spinach in a non-stick skillet until tender. (The original recipe calls for green onions but leeks worked well.)
Place half of the spinach leek mixture in each tomato, pressing the stuffing down to fill the base of the tomato. Top with grated parmesan cheese.
The tomato cups are now ready for the eggs.
Carefully crack one whole egg into each tomato.
Bake until the eggs are set. One of my tomato cups made it through the baking process and one burst. Either way, they still tasted fantastic.
Top with fresh parsley and parmesan cheese. Serve with buttered toast and fresh fruit.
For Pip & Ebby’s printable recipe, visit this link.
