Tomatoes stuffed with egg and cheese

Ready for one of the easiest recipes in the world? Tomatoes stuffed with eggs and cheese. A dish for gourmets who have little desire to Cook, also perfect as a starter for a casual dinner or for a Sunday brunch. I've prepared for a brunch, with mini loaves of crusty bread, because the pairing is very reminiscent of the American breakfasts. For the recipe I have drawn inspiration from Epicurious site, but I customized using extra virgin olive oil, black pepper, fresh basil and pecorino cheese instead of cheddar.

Ingredients for 4 people:

  • 4 tomatoes medium-sized auburn, mature but not too
  • 4 eggs
  • 80 grams of pecorino cheese Dop semi (but if you are more greedy mettetene!)
  • a few leaves of fresh basil
  • extra virgin olive oil as required
  • salt and pepper

Preheat oven to 200 degrees ventilated. Wash the tomatoes, remove the ends and take the seeds and vegetation water. The zucchini and Oil them abundantly inside and grease them externally with extra virgin olive oil.

Arrange the tomatoes on a baking sheet covered with parchment paper and bake for 10 minutes. Remove the tomatoes from the oven, put inside of each tomato basil leaf and break an egg into each tomato.

Season with salt, pepper and bake again for 10 minutes. Cover each tomato with plenty of semi-mature pecorino cheese and make brown in the oven for 5 minutes or until the cheese is melted and lightly browned.

In the best of all possible worlds inside the yolk should be firm but slightly creamy. Remove from oven and serve immediately with toast or homemade. Bon appétit!

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