Tomatos stuffed with egg and cheese

Preparation Time

h m

Cook Time

h m

Servings

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.