Egg and county stuffed tomatoes

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Egg and county stuffed tomatoes

Egg and county stuffed tomatoes





Egg and county stuffed tomatoes
Egg and county stuffed tomatoes

Ingredients
Number of people
-
4
+

8 firm tomatoes rather large

8 eggs

200 g county cheese

1 pinch of salt

1 pinch of pepper

basil leaf

1 teaspoon of four spices



Preparation 
TOTAL TIME: 40 MIN
Preparation: 30 min
Cooking time: 10 min
Step 1
Cut the top of the tomato as close as possible to the edge to have as much space in it as possible so that the egg does not overflow too much.
Step 2
Empty the tomato with a teaspoon and set aside the pulp.
Step 3
Cut pieces of Comté cheese and put them in the bottom of the tomato.
Step 4
Put the whole egg in the tomato as gently as possible.
Step 5
Add salt and pepper to the egg as you wish and a little chopped basil.
Step 6
Put the lid back on the tomatoes.
Step 7
Put them in a dish suitable for the oven.
Step 8
Take the tomato pulp initially reserved and add a pinch (more or less according to taste) of four spices.
Step 9
Pour the mixture into the bottom of the dish
Step 10
Put in the oven for 10 minutes at 180°C (thermostat 6).
Author's note
You can serve these tomatoes with rice or any kind of cereal, which will go perfectly with the sauce.

I add my grain of salt





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