Egg Stuffed Tomatoes Food

EGGS IN TOMATOES

Steps:

• Preheat the oven to 350 degrees F.
• Slice off the top part of the tomatoes horizontally and scoop out the pulp and seeds. Reserve for another use. Season the tomatoes heavily with salt and pepper.
• Heat the oil in a medium saute pan over medium-high heat. Add the potatoes and cook until crisp, about 6 minutes. Transfer the potatoes to a plate lined with a paper towel to drain off excess oil. Add the chorizo to the pan and cook for about 3 minutes. Transfer the potatoes back to the pan with the chorizo. Keep cooking until the chorizo is crisp, about 3 more minutes. Season to taste with salt and pepper. Remove from heat and drain off excess fat on a paper towel.
• Divide the chorizo mixture evenly between the scooped out tomatoes. Crack one egg onto each of the tomatoes. Place the tomatoes in a baking dish and bake for about 25 minutes or until the egg whites are fully cooked. Crumble queso fresco on top and sprinkle with cilantro. Serve immediately.

STUFFED TOMATOES

Steps:

• A big platter of these tomatoes goes well with grilled meat or fish, or serve them as a starter with cured meats and crusty bread.
• Heat oven to 200C/fan 180C/gas 6. Toast the bread, then remove the crusts and break it up into the food processor to make crumbs. Add the thyme, chives or parsley, oil and garlic, then pulse briefly to mix.
• Halve the tomatoes and put in one layer in a shallow ovenproof dish. Spread each cut side with a little mustard, then sprinkle a little of the crumb mix on the top. Bake for 15-20 mins until the topping is crunchy and lightly browned.

ROMAINE- AND EGG-STUFFED TOMATOES WITH PANCETTA

Steps:

• Cook pancetta in 2 tablespoons oil in a 10- to 12-inch heavy skillet over moderate heat, stirring occasionally, until golden and crisp, 4 to 7 minutes. Transfer with a slotted spoon to paper towels to drain, reserving fat in skillet.
• Strip romaine leaves from stems, reserving both separately, then tear leaves into roughly 2-inch pieces. Measure 4 loosely packed cups of leaves and reserve remainder. With motor running, add garlic to food processor to finely chop. Turn off and add the 4 cups romaine leaves along with the parsley, 1/4 teaspoon salt, 1/4 teaspoon pepper, and cheese, then pulse until finely chopped. With motor running, add remaining cup oil in a slow stream, blending until incorporated.
• Put oven rack in upper third of oven and preheat oven to 400°F.
• Cut off about 1/8 inch from top of each tomato with a sharp knife. Gently scrape out pulp and seeds with a spoon and discard them. Put tomatoes, cut sides up, in a 9-inch glass or ceramic dish and spoon 1 tablespoon romaine-parsley pesto into each tomato (you will have extra pesto). Crack 1 egg into each tomato and season with salt and pepper. Bake eggs in tomatoes until whites are set and yolks are still runny, 18 to 22 minutes.
• While eggs bake, heat fat in skillet over moderate heat until hot but not smoking, then cook remaining torn romaine leaves and stems, 1/4 teaspoon salt, and 1/8 teaspoon black pepper, turning and stirring with tongs, until leaves are wilted and stems are crisp-tender, about 3 minutes. Stir in pancetta and divide mixture among 6 plates. Top each serving with a tomato and sprinkle with additional cheese.

STUFFED TOMATOES

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Cut the tops off of the tomatoes and use a knife to cut around the inside, separating the flesh from the skin. Scoop out the flesh. Place the tomatoes in a small baking dish. In a small bowl combine the canned tomatoes with the bread crumbs, 1/3 cup of cheese and the sausage; mix well. Spoon the mixture into the tomato skins and top with the remaining 1/3 cup of cheese.
• Bake in preheated oven for 15 minutes.

STUFFED TOMATOES RECIPE BY TASTY

Steps:

• Cut off the top of the tomato and remove the insides. Fill with cooked sausage, crack in an egg and added shredded cheese.
• Drizzle some olive oil over the top. Bake in oven at 425°F (218°C) for 15 - 20 minutes, depending on how well done you like your egg.
• Season with some pepper and garnish with basil.
• Enjoy!

BAKED STUFFED TOMATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 11x7 inch baking dish.
• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. While bacon is cooking, wash tomatoes and slice off stem ends. Gently scoop out pulp, leaving a 1/2 inch wall. Finely chop pulp and place 1/3 cup of it in a medium bowl. You may discard remaining pulp.
• Stir crumbled bacon, green pepper, cheese, croutons, and salt and pepper into tomato pulp. Spoon an equal amount of mixture into each hollowed out tomato. Place stuffed tomatoes into prepared baking dish.
• Bake in preheated oven for 20 to 25 minutes, until heated through. Garnish with parsley sprigs.

EGG STUFFED TOMATOES

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Line a 9 inch baking dish with parchment paper.
• With a serrated knife, cut off the top 1/2 inch from each tomato.
• With a spoon, gently remove the seed and inner membrane being careful not to break through flesh of tomato.
• Place tomato in baking dish and season with salt and pepper.
• Divide corn and chives among tomatoes.
• Break an egg into each tomato and top with cheese and red pepper flakes.
• Bake until egg is set, about 45 to 50 minutes.
• Serve.

STUFFED TOMATOES

Steps:

• Preheat oven to 400 degrees F.
• Slice tomatoes in half horizontally and scoop out pulp and seeds. Salt insides and rest upside down on a sheet pan lined with a wire rack to extract juices, about 15 minutes. Meanwhile, in a medium bowl, mix together bread crumbs, garlic, basil, pepper, 1/4 cup of the grated Parmesan and oil. Stuff tomatoes with the filling, sprinkle with remaining Parmesan, and bake until tomatoes are cooked through and tops are golden brown, about 30 minutes.

EGG STUFFED TOMATOES

Steps:

• Remove core from the tomatoes and cut in quarter but not all the way through, cut about 2/3 of the way down and leave them joined at the bottom. Spread the sections apart.
• Mix ingredients except paprika.
• Fill the tomatoes with the mixture.
• Sprinkle with paprika.
• Serve on a platter covered with lettuce leaves.

EGG STUFFED TOMATOES RECIPE - (4.3/5)

Steps:

• Dice the eggs and grate the cheese on the fine grater, mix them (reserve some grated cheese for toppings) and add the sour cream and herbs. Cut off the tomato tops. Scoop out the flesh with a spoon and rub them with salt inside. Then stuff the tomatoes with egg/cheese mixture and top with grated cheese. Place the stuffed tomatoes on the baking sheet and cook in the pre-heated oven for 8 minutes at 350 ºF (180 ºC). Cool for 20 minutes before serving! Bon appétit!