Baked Eggs with Parmesan and Cumin

Baked eggs in tomatoes are one of those dishes that feel like a small trick. The tomato does the job of a ramekin. You halve it, scoop out the seedy pulp, and what's left is a little bowl with walls thick enough to hold an egg while it sets. I like this for weekend mornings because nothing needs watching at the stove. You put the tray in the oven and go make coffee.

A word on the tomatoes, since they carry the whole thing. Beefsteak and heirloom varieties are the best choice here because they are big and meaty with fewer seeds, so the cups stay sturdy. Smaller tomatoes collapse. If your tomatoes are on the watery side, give the scooped halves a minute upside down on a towel before you fill them. A dry rim keeps the bottom from turning soupy and gives you a cleaner edge when you serve.

Cumin and black pepper are doing most of the flavour work, and they are warm without being loud. Cumin has a earthy, slightly nutty note that pairs well with the sweetness of a ripe tomato, and it turns an ordinary breakfast into something that tastes like you planned it. A little grated Parmesan on top melts into the white and adds a savoury edge. Reduced-fat Parmesan works fine here because you only need a small amount.

For storage, these are best eaten straight from the oven. The egg keeps firming as it cools, and the tomato loses its shape once it sits. If you have leftover cooked tomato pulp, don't throw it out. Stir it into a pan of scrambled eggs the next morning, or spoon it over toast with a bit of mashed avocado. It makes a quick sauce for beans, too.

If you want something on the side, a bowl of Peach and Tomato Salad with Fresh Mint makes a bright, cool contrast to the warm, soft eggs. For a lighter plate that still feels like a meal, try the Baked Eggs in Tomato Cups version alongside a handful of rocket and a squeeze of lemon. Both keep the focus on the tomatoes, which is exactly where it should be in late summer.