1. Preheat oven to 350°F. 2. Carefully scoop out insides of the tomatoes and drain the juices from the shells. 3. Place the tomatoes, hole side up, in a baking dish and put in the oven for 8 to 10 minutes. 4. Mix together the Parmesan, breadcrumbs, dill, garlic, and onion powder. 5. Remove the tomato shells from the oven. 6. Into the center of each one, put one whole or ½ artichoke heart. 7. Break one large egg over each artichoke heart and then sprinkle with 2 tablespoons of Parmesan and seasoned breadcrumb mix. 8. Place the"volcanoes" back into the oven and bake for approximately 20 minutes. 9. (Time depends on how you prefer eggs cooked-- if you want hard yolks, bake for 30 minutes). 10. Serve hot with side condiments of sour cream, chopped chives, green chili salsa, or others of your imagination! ---------------------------------------------------------------------------
Nutrition
Ingredients
