Tag: Eggstuffed

Egg-stuffed tomatoes – Italian Cuisine

»Egg-stuffed tomatoes

[ad_1]

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.

[ad_2]

Proudly powered by WordPress

By continuing to use the site, you agree to the use of cookies. Click here to read more information about data collection for ads personalisation

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Read more about data collection for ads personalisation our in our Cookies Policy page

Close