Tomatos stuffed with egg and cheese

This recipe is from a book about Tapas, very simple and delicious

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

STEP 1:

Cut the top off the tomatoes.

STEP 2:

Very carefully scrape out the flesh and seeds.

STEP 3:

Crack an egg into the hollow

STEP 4:

Put a tablespoon of cream on top

STEP 5:

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

STEP 6:

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

STEP 7:

Delicious served with crusty bread.

STEP 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.