Egg-stuffed Tomatoes

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Slice off the top of the tomato with a knife, then hollow out the inside with a spoon. Mix 2 eggs, diced arugula, fresh chopped basil, and a dash of salt and pepper in a bowl. Next pour the mixture into the hollowed out tomato. Bake at 350 degrees for 30-35 minutes. Eggs will be on the runnier side.

I served the tomato on a bed of quinoa and enjoyed a big bowl of watermelon on the side : )

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