Buttermilk Eggs in Tomato Shells

Description
Contributed by Paula in California via Catsrecipes Y-Group
 * Serves 4

Ingredients

 * 4 medium large ripe tomatoes (5 to 6 ounces each)
 * ½ cup buttermilk
 * 4 extra large eggs

Directions

 * 1) Preheat oven to 350°F.
 * 2) Cut a very thin slice from bottom of each tomato so that it won't wobble.
 * 3) Do not cut into the liquid part of the tomato.
 * 4) Cut a ½ inch slice off tops of tomatoes and scoop out seeds and pulp from cavity, leaving the shell of the tomato intact and being careful not to penetrate the bottom.
 * 5) Sprinkle insides of tomatoes with salt and freshly ground pepper.
 * 6) Put ½ tablespoon buttermilk in bottom of each shell.
 * 7) Fill each shell with a raw egg, which will come almost to the top of tomato.
 * 8) Carefully spoon 1 tablespoon buttermilk on top of each.
 * 9) Sprinkle with salt.
 * 10) Place in shallow baking dish and bake 25 minutes, or until eggs are set but not overcooked.