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Preheating your oven to 180C/ 350F.
Using a vegetable peeler, carefully peel the zucchini’s into long strips.
Grab a muffin tray and spray with olive oil or brush with oil. Add 2 zucchini strips to wrap around each muffin cup cavity. If your using small zucchinis you may need 3 strips.
Once the zucchinis are in the muffin tray, crack an egg into each one. Then, top each egg with your chopped tomato, chives, sea salt, and black pepper.
Bake for 18-20 minutes, or until the egg whites are set and cooked to your liking. Once they’re done, remove them from the oven, serve, and enjoy!