Eggs In Tomato Shells
|Tomatoes||6 Large, peeled|
|Black pepper||To Taste|
|Olive oil||2 Tablespoon|
|Onion||1 Small, finely chopped|
|Basil||2 Teaspoon, freshly chopped|
|Tomato puree||1 Tablespoon|
|Eggs||6 , hardboiled|
Cut a circle from the stalk end of each tomato so there is a hole big enough to insert an egg.
Scoop out the pulp and seeds, reserving them with the lids.
Season the insides of the tomato shells with salt and pepper.
Heat the oil in a saucepan.
Add the onion and fry until it is soft but not brown.
Add the reserved tomato pulp and seeds, the tomato lids, basil, tomato puree and salt and pepper to taste.
Cover and simmer for 15 to 20 minutes.
Remove from the heat and allow to cool.
Strain to extract seeds.
Place a hard-boiled egg in each tomato shell and arrange on a serving dish.
Chill for 20 minutes.
Stir the mayonnaise into the tomato mixture.
Spoon over the eggs and garnish the dish with watercress.
Serve with brown bread and butter.