Stuffed Tomato Egg Breakfast

1Preheat the oven to 375°F (190°C).

2Cut the tops off the tomatoes (4 large) and scoop out the insides to create a hollow cavity.

3Dice the onion (1) and sauté it in a pan until translucent and fragrant.

4Toast the slices of bread (4) until they are crispy, then break them into small pieces.

5In a bowl, scramble the eggs (4) and mix in the sautéed onions and breadcrumbs.

6Stuff each hollowed-out tomato with the egg mixture.

7Place the stuffed tomatoes (4 large) on a baking sheet and bake in the preheated oven for about 15-20 minutes, or until the eggs (4) are fully cooked.

8Serve the stuffed tomatoes (4 large) hot as a delicious and unique breakfast option.