Tomato Filled With Cheese and Egg

"Czechoslovak cookbook, Joza Brizova."
 
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photo by KellyMae photo by KellyMae
photo by KellyMae
photo by KellyMae photo by KellyMae
photo by KellyMae photo by KellyMae
Ready In:
40mins
Ingredients:
6
Serves:
8
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ingredients

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directions

  • Cut out a circle at the stem end of tomatoes.
  • Scoop out insides carefully.
  • Sprinkle with salt and pepper.
  • Put in 1/2 the cheese.
  • Put in a bit of butter.
  • Drop egg in each tomato.
  • Season again.
  • Sprinkle cheese and parsley.
  • Bake in 350° oven for 30 minutes or till eggs are set.

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Reviews

  1. Cute presentation. Had never had eggs or tomatoes together or even cooked tomatoes like this, was pretty good. Used a bit of parmesan in the bottom. Next time will use all cheddar I think. Omitted the butter, not on purpose but somehow missed it.
     
  2. A very tasty dish which would be an excellent brunch dish served perhaps with grilled bacon, mushrooms and hash browns. I halved the recipe (for four people) and served these with Catherine Robson’s Lemon Risotto With Bacon & Mushroom Recipe #97905, for a casual evening meal. I added 2 cloves of minced garlic with the first lot of cheese, and I was careful to use really flavoursome tomatoes (not the visually perfect but tasteless supermarket variety) and free-range eggs with beautifully golden yolks, essential I believe to getting the best from a recipe like this. I also added a teaspoon of dried basil with the fresh parsley and cheese added in step 8. Thank you, dienia, for providing a yummy, easy-to-make recipe for my friends and me to eat in anticipation of a few relaxing days over the Easter break!
     
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<p style=text-align: center;>Hi! If you're looking for grandmas recipe, it might be here .</p> 8726272"
 
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