Tomato Egg Cups

Preheat oven to 425°F.

Slice off and set aside the top third of each tomato. Scoop out the seeds. Place the tomatoes in a glass or ceramic baking dish. Season with the salt and pepper. Break an egg into each tomato. Bake, with the sliced tops on, for 10 minutes.

Remove the tops and set aside, add the cheese to the tomatoes and bake until the cheese is bubbly, 5 to 7 minutes more. Let cool for 5 minutes. Serve with the tops and toast strips.