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Tomatoes Stuffed With Scrambled Eggs, Capers And Gherkins

Veggie.Lover's picture
Ingredients
  Large tomatoes 16 Ounce (Four 4 Ounce Each, 100 Gram In Weight)
  Butter 2 Ounce, mixed
  Oil 1 Ounce, mixed (25 Gram)
  Eggs 4
  Double cream 2 Tablespoon
  Parsley 1 Teaspoon, chopped
  Gherkins 1 Tablespoon, chopped
  Capers 1 Tablespoon, chopped
  Parmesan cheese 2 Tablespoon
  Wholemeal breadcrumbs/Parmesan cheese 2 Tablespoon
  Sea salt To Taste
  Ground black pepper To Taste
Directions

GETTING READY
1. Wash the tomatoes
2. Cut the eye off from them
3. Cut off the top quarter of each of the tomatoes with a sharp knife
4. With a teaspoon remove the seeds of each tomato without damaging the flesh
5. Set aside till required

MAKING
6. In a large pan, heat the butter and oil till hot
7. In a large bowl, beat three eggs and add the cream to the mixture.
8. Add this mixture into the hot bubbling butter
9. Using a wooden spoon, scramble the eggs gently
10. Season with salt and pepper
11. Remove the mixture from the heat
12. Add the extra egg to the mixture and beat well
13. Add the parsley, chopped gherkins and capers
14. Fill the tomatoes with the mixture
15. In a large earthenware jar, place the stuffed tomatoes and bake or 8 minutes at 400°F/200°C (Gas Mark 6), until the tomato flesh is soft. The raw egg will cook and hold the tomatoes in shape

SERVING
16. Serve warm with a little Parmesan cheese or wholemeal breadcrumbs on top.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Tomato
Preparation Time: 
30 Minutes
Cook Time: 
30 Minutes
Ready In: 
60 Minutes
Servings: 
4

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