4 lg. ripe tomatoes (about 2 lbs.)
2 tbsp. plus 1 1/2 tsp. butter
1/4 c. chopped onion
1/4 c. diced sweet red pepper
2 tbsp. canned chopped green chilies
1/4 tsp. cumin
4 eggs
2 tbsp. milk
1/4 tsp. salt
1/8 tsp. black pepper
1/8 tsp. hot pepper sauce
2 tbsp. chopped fresh cilantro (optional)
1/4 c. sour cream
1/4 c. shredded Cheddar cheese

1. Preheat oven to 400 degrees.

2. With a knife, cut a thin slice from stem end of each tomato. Scoop out pulp, leaving 1/4 inch thick shells. Turn shells upside down to drain. Arrange upright in a shallow, greased, ovenproof dish. Bake 7 minutes. Keep shells warm while preparing filling.

3. In a small skillet, over medium heat, melt 2 tablespoons of the butter. Add onion, red pepper, chilies and cumin; slowly saute until tender, about 8-10 minutes.

4. In a medium bowl, combine eggs, milk, salt, black pepper, and hot pepper sauce. Beat just until well blended.

5. In a medium skillet, over medium heat, melt remaining 1 1/2 teaspoons of the butter. Add egg mixture and cook. Stir slowly, until eggs are half set. Add sauteed vegetables, cook, stirring gently until eggs are cooked. Spoon egg filling into warm tomato shells. Top with sour cream and Cheddar cheese. Garnish with sprigs of cilantro, if desired. Makes 4 servings.