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:
- Preheat the Oven:
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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!
