My friend Becky gave me this paleo breakfast recipe for tomato egg cups. She is doing the Paleo Diet which I looked into doing, but giving up cheese and bread is just NOT gonna happen. I applaud her and I envy her dedication but that is not for me…however she gave me this recipe and I LOVE IT!
Tomato Egg Cups
Even if Paleo is not your thing these egg cups are so yummy and you can dip toast with it if you want. They are so easy to make even on a busy morning that you’ll be making them every week!
Tomato Egg Cups 
Ingredients:
2 tomatoes on the vine (or your personal fave)
2 eggs
diced bacon
Olive Oil
Directions: Take the tomatoes and cut off the top then if you are brave cut a small amount off the bottom so they will stay flat and still in the pan. This prevents them from tipping and your egg falling out.
Take a teaspoon and scoop out the insides. Crack an egg into the tomato and top with bacon. Place in a small baking dish with a little olive oil. Bake at 350 degrees for about 20-25 minutes. The eggs will be somewhat runny so if you don’t like that add 10 minutes. I love this for breakfast and it is so easy. If you are not eating Paleo add a piece of whole grain toast and dip in!
