Eggs Florentine in Tomato Cups - Ellie Krieger

Ingredients

• 4 very large tomatoes (8 to 12 ounces each)
• 1 tablespoon olive oil, plus 2 teaspoons more for brushing
• 1/4 cup minced shallots
• 1 tablespoon flour
• 3/4 cup low-fat milk (1 percent)
• One 10-ounce package frozen/defrosted spinach, squeezed of all excess liquid, then chopped (even if the frozen spinach was already chopped)
• 1 ounce (1/3 cup) finely grated Parmigiano-Reggiano cheese
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 4 large eggs, at room temperature