Recipe for Curried Eggs in Tomato Cups 
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Yield:
12
Ingredients:
Amount Ingredient
12 lrg ripe tomatoes (not beefsteak)
12 tsp white Worcestershire sauce
(1 tspn per tomato)
3 tsp curry powder
(1/4 tspn per tomato)
Minced fresh dill
12 tbl freshly-grated Parmesan cheese
(1 tbspn per tomato)
3 tsp minced chives
(1/4 tspn per tomato)
3 tsp thyme
(1/4 tspn per tomato)
Instructions:
Instructions: Preheat oven to 350 degrees. Grease a baking sheet and set aside.

Cut off the top of each tomato. If necessary, cut a very thin slice off bottom of each tomato to make a flat base to make more stable. Carefully scoop out enough pulp to leave room for each egg.

Option 1: Place 1 teaspoon of Worcestershire sauce and 1/4 teaspoon of curry into each tomato cup. Break an egg into each tomato cup. Sprinkle a bit of dill on top.

Option 2: Break an egg into tomato cup. Sprinkle each egg with 1 tablespoon Parmesan cheese and 1/4 teaspoon each chives and thyme.

Bake for 40 minutes, or until eggs have set but are not hard. Serve immediately.

This recipe yields 12 servings.

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