Tomatoes Stuffed with Eggs
Stuffed tomatoes taste simply delicious. Whether as a side dish or appetizer, they are always well received!
Ingredients
- 8 tomatoes
- Salt
- Pepper
- 8 eggs
- 40 g Parmesan cheese
- 1 stalk basil
Instructions
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1.
Wash the tomatoes and cut off a lid from the top of each one.
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2.
Carefully remove the seeds and hollow out the tomatoes with a spoon. Place them side by side in a baking dish and season with salt and pepper.
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3.
Open the eggs and gently slide the yolks into the tomatoes using a small ladle, taking care not to break the yolk if possible. Season with salt and pepper and replace the tomato lids.
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4.
Bake in a preheated oven at 180 °C (fan‑forced 160 °C, gas: level 2–3) for about 20 minutes.
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5.
Grate the parmesan while the tomatoes bake. Wash the basil, shake it dry and pick off the leaves. Sprinkle the finished baked tomatoes with parmesan and garnish with basil leaves.
