Eggs Baked With Spinach And Feta In Tomato Shell

This is one of my favorite breakfasts. It is quick, healthy and delicious. If you slice through the middle, you will see the red of the tomato, green of the spinach and white and yellow from the egg all piled on top of one another. It is great for entertaining or even a multitasking morning: Finish getting ready as they bake away in the oven.
Eve Turow for NPR

Ingredents:
Makes 4 servings

4 large ripe tomatoes
Salt and freshly ground pepper to taste
2 tablespoons olive oil
4 medium eggs
4 tablespoons feta cheese
1 pound spinach

Directions:
Preheat oven to 425 degrees. Cut off tomato tops and set aside (may be used later as garnish). Run a paring knife around the inside edge of the tomato and scoop out insides, creating a tomato shell. Sprinkle the insides with salt and pepper and turn the tomatoes upside down on a towel to dry and drain out any excess liquids.

In the meantime, steam or sautee the spinach. To steam, fill a pan with a thin layer of water and bring to a boil. Turn off the burner, add the spinach and cover the pan until the spinach wilts. Drain out excess water once the spinach is cooked. Stand the tomatoes right side up in a pan, and place approximately 1/4 cup spinach into the bottom of each, pressing down to make room for other ingredients. Break an egg inside each tomato shell. Sprinkle with salt and pepper and feta cheese. Place in the oven and bake for 20 to 25 minutes. Do not let the yolks become too firm. Serve immediately.