Put an egg in a tomato and you’ll thank me at dinner

Looking for a simple yet satisfying dish that’s perfect for breakfast, brunch, or even a light dinner? Try this delightful Tomato Stuffed with Egg recipe! Bursting with flavor and easy to make, these stuffed tomatoes are sure to become a favorite in your household.

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Ingredients:

Ingredients Amount
Large Tomatoes 3
Eggs 6
Mozzarella Cheese 150g
Salt to taste
Black Pepper to taste
Fresh Parsley for garnish

Instructions:

  1. Preheat the Oven:
    • Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. Prepare the Tomatoes:
    • Wash the tomatoes thoroughly under cold water and pat them dry with a paper towel.
    • Using a sharp knife, carefully slice off the top of each tomato to create a lid. Set the lids aside.
  3. Hollow Out the Tomatoes:
    • Using a spoon or melon baller, carefully scoop out the seeds and pulp from the inside of each tomato, creating a hollow cavity. Be sure not to puncture the bottom or sides of the tomatoes.
  4. Crack the Eggs:
    • Carefully crack one egg into each hollowed-out tomato, taking care not to break the yolk.
    • Season each egg with a pinch of salt and black pepper to taste.
  5. Add the Cheese:
    • Slice the mozzarella cheese into thin slices and place a few slices on top of each egg-filled tomato. The cheese will help hold the eggs in place and add a delicious creamy texture.
  6. Bake the Tomatoes:
    • Place the stuffed tomatoes on the prepared baking sheet and carefully transfer them to the preheated oven.
    • Bake for 20-25 minutes, or until the egg whites are set and the cheese is melted and bubbly.
  7. Garnish and Serve:
    • Remove the baked tomatoes from the oven and garnish them with freshly chopped parsley for a pop of color and flavor.
    • Serve immediately, while still warm.

Enjoy your delicious Tomato Stuffed with Egg dish!

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