Stuffed tomatoes with egg
Depending on how big the hunger is, the more or less tomatoes or eggs you need.
That's what you need:
ingredients
- desired number of tomatoes
- Correspondingly, a few vinous eggs (about a 3/4 egg per tomato)
- Thyme (according to taste, but goes great!)
- salt and pepper
- oil
preparation
- cut off the upper half of the tomatoes and carefully scoop out the tomatoes with a teaspoon (they are simply thrown away)
- Carefully prick some holes in the tomatoes (for example with a fork)
- Place the eggs in a shaker (or any container to be closed (of course without shells)) and shake well until all egg yolks have run dry
- Place the tomatoes with the opening facing upwards in a refractory form, which should be filled well with olive oil
- fill the eggs in the tomatoes
- Season with thyme, salt and pepper
- Put the previously cut caps back on and let the tomatoes stew for about 40 minutes at about 180 ° C hot air.
