Props to Rachael Ray's Assistant: Stuffed Tomatoes With Eggs Baked-In

A few weeks ago I happened to be thumbing through the February issue of Every Day With Rachael Ray. This is a rarity. I highly dislike Rachael Ray (I find her obnoxiously chipper, and I can't stand her made-up food lingo. EVOO? No.), but I will read anything when I'm bored, and I was bored. I came across a recipe featuring two of my favorite foods, eggs and tomatoes, and begrudgingly decided to give it a try because it looked so easy and so good.

It's an awesome recipe, but I don't like Rachael Ray any more than I did before I made it. I mean, she doesn't actually develop every single recipe that goes into her magazine, right? The chances that she wrote this recipe herself are pretty slim, I think. So I'd like to give some props to the assistant, editor, test kitchen worker or sous chef that came up with this meal, because it's awesome. And easy. And has two of my favorite foods in it! Also, mushrooms, which I usually dislike but really like in this recipe, so whoever concocted this deserves double props, actually.