1. Prepare the Tomatoes

• Preheat the oven to 375°F (190°C).
• Slice the tops off the tomatoes and scoop out the pulp and seeds carefully, creating a hollow space for the eggs.
• Lightly season the inside of each tomato with salt and black pepper.

2. Fill the Tomatoes

• Crack one egg into each hollowed-out tomato. If necessary, discard some egg whites to ensure the egg fits inside.
• Add ½ tablespoon of mayonnaise on top of each egg for added creaminess.
• Sprinkle a little more salt and pepper to taste.

3. Bake the Tomatoes

• Place the filled tomatoes in a baking dish, ensuring they remain upright.
• Bake in the preheated oven for 20-25 minutes, or until the egg whites are set but the yolks are slightly runny (or to your preferred doneness).

4. Add Cheese and Green Onions

• Remove the tomatoes from the oven and sprinkle shredded mozzarella cheese over the eggs.
• Return to the oven and bake for another 3-5 minutes, until the cheese is melted and bubbly.
• Sprinkle with chopped green onions for a fresh finish.

5. Serve and Enjoy

• Let the baked eggs in tomatoes cool for a few minutes before serving.
• Enjoy them as-is, or serve with toast, a side salad, or avocado slices for a complete meal.