Tomatos stuffed with egg and cheese

  |  
Jan 1, 2008
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This recipe is from a book about Tapas, very simple and delicious

Difficulty Level: easy

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Ingredients

  • To serve 4
  • 4 large tomatoes (wait for them to come into season for cheapness)
  • 4 eggs
  • 4 tablespoons of cream
  • Freshly grated parmesan (this is best but if you are strapped for cash just use any hard cheese)

Instructions

  1. Cut the top off the tomatoes.

  2. Very carefully scrape out the flesh and seeds.

  3. Crack an egg into the hollow

  4. Put a tablespoon of cream on top

  5. Pile a tablespoon or so of the parmesan on top of that.

  6. Bake in oven about 180 for 20 mins until egg is cooked through.

  7. Delicious served with crusty bread.

  8. Dont throw out the tomato bits you scooped out. Put in fridge and the next day you could make a sauce for pasta by adding onion, garlic, peppers etc and cooking down. Alternatively you could chop up and add onion, fresh chilli and fresh coriander and make a salsa for dips.

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