Eggs in Tomatoes

The tomatoes can be hollowed, seasoned, and drained up to 4 hours ahead. Cover and refrigerate them cut-side down on paper towels, then bring to room temperature for 20 minutes before filling with eggs and baking.

This dish is best served immediately. Leftover baked eggs in tomatoes can be refrigerated in an airtight container for up to 2 days, but the texture will soften considerably. Reheat gently in a 300°F oven for 8 to 10 minutes.