Tomato tomato cup

First cook the rice and pour some corn for later use

Cut the lunch meat into small pieces

After washing the tomatoes, use a knife to cut off one-fifth of the tomatoes to form a lid. Use a spoon to scoop out all the tomatoes, leaving a layer of meat inside. The juice also needs to be poured out.

The tomato hearts are not used so can be thrown away.

Stir-fry the cut lunch meat in a pan with half a spoon of oil

When you see the color changing, pour the corn in and when it's all cooked, put it in a bowl and set aside.

This is the kind of ketchup I use. You can get it at McDonald’s or KFC. I used one box because the rice wasn’t too much so I didn’t need to use two boxes.

Pour the tomato sauce into the pot, add the cooked rice, the tomato juice and seeds taken out when picking out the tomatoes, and mix with a little tomato meat and stir-fry.

When it's almost done, just add the lunch meat and corn and stir-fry.

Put the cooked rice into the tomatoes with a spoon and don't press it too hard, otherwise the tomatoes will burst (I personally don't recommend adding eggs because I later baked the eggs for more than 20 or 30 minutes when the tomato cup without eggs was already baked, and it was baked at 300 degrees for too long, so I don't recommend it).

Preheat the oven to 200 degrees for five minutes, wrap it in tin foil and put it in the oven. Bake for fifteen to twenty minutes at 250-300 degrees.

Finally it’s done~~

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