There are ideas that surprise you for their simplicity. Others do it for their combination of flavors and some for their presentation. The egg-stuffed tomatoes that we are preparing today have a little bit of all that. They have surprised me and I am looking forward to knowing what you think.
Five minutes of your time; You will not need more to prepare these egg-stuffed tomatoes. The hardest work will be done by the oven. In the oven This is where the egg will set at the same time as the tomato is lightly roasted. This time we have prepared a simple version of the recipe, but imagine it with a few pieces of bacon or ham.
Egg-stuffed tomatoes, baked
These egg-stuffed baked tomatoes are simple to prepare but very eye-catching. You will only need 5 minutes to prepare them; the oven will do the rest.
Author María
Recipe type: Hair
Rations: 2
Preparation time:
Cooking time:
Total time:
Ingredients
- 2 small tomatoes (or 1 large)
- 2 eggs
- Olive oil
- Sal Island
- Pepper
- Parsley (optional)
Preparation
- We preheat the oven to 220ºC.
- If the tomatoes are small, we remove the top cover and we empty them slightly, so that there is enough space for the egg. If we use a large tomato, we cut it in half and proceed in the same way.
- We pour a drizzle of oil inside the tomato.
- We break the egg inside and season.
- We take to the oven and cook 15 minutes or until the white is curdled.
- We remove the stuffed tomatoes from the oven and decorate with parsley before serving.
Nutritional information per serving
Calories: 205