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1. Preheat the oven to 375. Grease a large, oven-safe skillet with the olive oil.
2. Using a small paring knife, cut around the stems of the tomatoes and remove them. Use a spoon to scoop out all the insides of the tomatoes.
3. Arrange the tomatoes shells snugly in the prepared skillet. Crack an egg into each tomato. Top each egg 1 tablespoon milk and 1 tablespoon Parmesan. Season each egg with salt and pepper.
4. Bake until tomatoes are tender, the egg whites are set and the yolks are still a little jiggly. 15 to 17 minutes. Let cook 5 minutes and then garnish with the fresh herbs.
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|Serving Size: 1 Serving (466g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 207 (57%)|
|Amt Per Serving||% DV|
|Total Fat 23g||31 %|
|Saturated Fat 7g||35 %|
|Monounsaturated Fat 9.2g|
|Polyunsanturated Fat 3.2g|
|Cholesterol 848.9mg||261 %|
|Sodium 903.6mg||31 %|
|Potassium 874.6mg||23 %|
|Total Carbohydrate 11.9g||4 %|
|Dietary Fiber 3g||12 %|
|Sugars, other 9g|
|Protein 28.4g||41 %|
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Calories per serving: 361
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