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Cut off the tops of the tomatoes and carefully scoop out the inside.
Chop the tomato pulp and mix it in a bowl with the eggs, ham, cheese, salt, and pepper.
Place the hollowed-out tomato bases in a hot skillet with a little oil.
Fill each tomato with the mixture and cover. Cook over medium heat for about 8–10 minutes, until the eggs are set.
Serve warm and enjoy a low-carb, satisfying dinner!