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Egg Stuffed Tomatoes

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Ingredients
  Firm tomatoes 4
  Eggs 4
  Parmesan cheese 4 Teaspoon, grated (20 ml)
  Olive oil 15 Milliliter (1 tablespoon)
  Basil 2 Milliliter, chopped (1/2 teaspoon)
  Garlic clove 1⁄2 Large, finely sliced
  Salt To Taste
  Pepper To Taste
Directions

–  Slice top off tomato and scoop out pulp without damaging the outer skin.
–  Break 1 egg into each tomato and season with salt and pepper. Sprinkle with Parmesan.
–  In a small bowl, mix together olive oil, basil, and garlic. Brush tomato skin with oil mixture.
–  Cook in microwave at HIGH for 1 1/2 minutes. Check the eggs for doneness. If necessary, cook for another 30 seconds.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Microwaving
Ingredient: 
Vegetable

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