Preparation

Preheat oven to 425 degrees. Lightly coat the bottom of a small baking dish with cooking spray and set aside.

Cut off the top of the tomato and gently scoop out the flesh and seeds (don't toss it! You can use this to make a light salsa later).

Sprinkle the inside of the tomato cup with a small pinch of salt and add the diced ham and asparagus.

Crack the egg into the tomato and carefully place the filled tomato into the prepared baking dish. Bake for 20 minutes or so (longer if you like a harder yolk).

Remove from heat and carefully transfer to a serving plate with a wide spatula or slotted cooking spoon.

Serve with extra asparagus spears and a nice chunk of warm crusty bread, and enjoy!

The only thing that will take some caution and care is removing the flesh and seeds from the inside of the tomato without ruining the outer part. The best way to do this is to cut just a very small part off the tomato top (resist cutting it in half as you'll lose most of your cup's shape this way) and scoop out the insides gently.