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Tomatos Stuffed With Egg And Cheese

Published by themum

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



  • 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)


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.


  • Lizzie 7 years ago

    I was going to comment that parmesan isn't vegetarian but jen already did! So i'm just backing her up! I know that you can buy vegetarian hard cheeses though, just check the label! Want to try this recipe!

  • Jen 10 years ago

    This is a lovely recipe, but please note that parmesan isn't usually vegetarian, as rennet is employed in its production. It is possible to buy veggie alternatives from big supermarkets, and this should be marked clearly on the packaging.

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