Tapas Baked Tomato Egg Nests

1. Pre-heat the oven to 350° F (180° C). 2. Cut a slice off the tops of the tomatoes and, using a teaspoon, carefully scoop out the pulp and seeds without piercing the shells. 3. Turn the tomato shells upside down on paper towels and let drain for 15 minutes. Season the insides of the shells with salt and pepper. 4. Place the tomatoes in an oven proof dish just large enough to hold them in a single layer. 5. Carefully break 1 egg into each tomato shell, then top with 1 tablespoon of cream and 1 tablespoon of shredded cheese. 6. Bake in the preheated oven for 15-20 minutes, or until the eggs are just set. Serve hot. 7. Note: shredded asiago or other cheeses work well too.