We all know about stuffed green peppers and, yes, stuffed eggplant. But what about stuffed tomatoes? Not many are aware of the versatility and deliciousness of a stuffed tomato. Here is a recipe that will get you going on that front. The stuffing includes bread crumbs and grated cheese topped with eggs; and all baked to perfection. The dish can be served as an appetizer or main course. An appetizer would be one serving per individual. A main course would be two servings.
STUFFED TOMATOES WITH EGGS
4 large tomatoes
2 tablespoons olive oil
½ onion, peeled and chopped
1 clove garlic, peeled and minced
3 tablespoon chopped fresh basil or 1 teaspoon dried
Pinch of dried thyme or marjoram
¾ cup bread crumbs
4 eggs at room temperature
½ cup grated cheese
- Preheat oven to 450 degrees.
- Heat olive in a pan or skillet and cook onion over medium-high heat until translucent. Add garlic and cook 2 minutes more.
- Cut the top of the tomatoes at the stem end and scoop out the pulp. Mix about 1/3 of the pulp with the onion, basil and seasonings.
- Add the bread crumbs and fill each tomato about half full. Drop an egg into each tomato, cover with grated cheese and arrange the filled tomatoes on a greased baking dish or individual baking dishes. Bake for 20 to 30 minutes or until the eggs are set to a firm softness and the tomatoes are soft but not collapsing.