Egg-stuffed tomatoes – Italian Cuisine

»Egg-stuffed tomatoes


First of all, wash the tomatoes well, cut off the cap (and keep it aside, without throwing it) and, with the help of a knife and a spoon, cut the pulp around (leaving 1 cm of edge) and pull it away (then going to eliminate the central part whiter and harder).
Put the pulp of all 4 tomatoes in a bowl and season with 1/2 clove of minced garlic, salt, oregano and breadcrumbs.

Mix until you get a homogeneous mixture; arrange the tomatoes in a pan greased with a little oil to which you have added the remaining garlic; distribute the filling in the tomatoes, first putting a little pulp, then the diced mozzarella, finally top everything with the egg (1 whole egg for each tomato) and season with a pinch of salt.
Bake at 180 ° C, in a preheated convection oven, for about 20 minutes or until the egg white has coagulated.

The egg-stuffed tomatoes are ready: arrange the cups set aside and let them cool slightly before serving.

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