Preheat the oven to 375 degrees. Grease the bottom of a small casserole dish with the

olive oil.

Cut the top of the tomatoes off and scoop out most of the insides. You want to make

sure you have enough room for the egg in the well.

Place 2 slices of pepperoni in the bottom of each egg.

Arrange each tomato in a corner of the casserole dish to make sure they stay upright.

Crack the eggs, one at a time, into each of the tomatoes.

Top with salt and pepper.

Bake for 35-40 minutes for a runny egg yolk. If you like a well-done egg, bake for 5-10

minutes longer.

Dice the remaining pepperoni, top the eggs and serve!