Dormant Volcanoes

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 4 large tomatoes
• 4 canned artichoke hearts
• 4 eggs
• 4 tablespoons grated parmesan cheese
• 4 tablespoons breadcrumbs, seasoned with
• 1 teaspoon dill weed
• 1/2 teaspoon minced garlic
• 1/2 teaspoon onion powder

Recipe

• 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!