Spinach Stuffed Tomatoes

Preheat oven to 390°F (200°C)

Cut the tops off the tomatoes and using a dessert spoon scoop out the insides into a bowl. Don’t throw this way but use it in another recipe, soup or stir-fry

Place the tomatoes in a greased ceramic baking dish

Fill the tomatoes about 3/4 full of baby spinach. Don’t pack it down too much or the egg will spill over the edges. Instead you want it to seep in and through

Sprinkle some sea salt over the spinach

Crack one egg into each tomato

Bake for 20-30 minutes or until eggs are set

Remove from oven. Serve and enjoy!