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.



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


  1. Preheat oven to 450 degrees.
  2.  Heat olive in a pan or skillet and cook onion over medium-high heat until translucent.  Add garlic and cook  2 minutes more.
  3.  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.
  4.  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.