Tomatos stuffed with egg and cheese
This recipe is from a book about Tapas, very simple and delicious
Cut the top off the tomatoes.
Very carefully scrape out the flesh and seeds.
Crack an egg into the hollow
Put a tablespoon of cream on top
Pile a tablespoon or so of the parmesan on top of that.
Bake in oven about 180 for 20 mins until egg is cooked through.
Delicious served with crusty bread.
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.