Egg Stuffed Tomatoes
|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|
– 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.