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Tasty tomato stuffed with eggs, cheese, ham, and herbs and baked in the oven until the tomatoes are just tender and the eggs are fully cooked. It looks pretty impressive with a gorgeous pop of colour and flavour.
Whether you’re looking for new ways to use the abundance of summer tomatoes or want a quick side dish, this cheesy low-carb egg-stuffed roasted tomato is a simple dish you can enjoy any time.
Tomatoes and egg are a great flavour combination and look bright and colourful. The addition of cheese and herbs makes this a great dish to start the day with a wonderful, inspiring breakfast or a welcome addition to a lighter brunch or a tasty low-carb lunch.
They are light but full of perfection. You’ll only need a few simple ingredients.
There’s something comforting about melty cheese, aromatic herbs, mozzarella, basil, and olive oil. And the best part is that it is made in the oven. You know, all vegetables have an incredible flavour when roasted. I can die for the smell spreading in the home when they are in the oven! What’s more, tomatoes are healthier when roasted, since they are much richer in the antioxidant lycopene this way.
However, not everyone likes the taste and texture of cooked tomatoes. Some people only eat them raw. If it is your case, I suggest you try those amazing salads Tomato Dehydrated with Pink Salt, Easy tomato bruschetta and Caprese Salad with Balsamic Reduction. I am pretty sure you will love them.
And talking about roasted vegetables, you must try those Mediterranean-style roasted vegetables.
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Prep the Tomatoes:
- 1 Tomato - remove seeds
- 3 squares Mozzarella cheese
- Olive oil
- Leek - thinly sliced - optional
- 1 tbsp Mozzarella cheese - shredded or Grated Parmesan
Garnish (optional to taste)
- Basil - fresh - or parsley, or chives or green onions
- Black pepper - freshly ground - optional to taste
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Prep the Tomatoes:
- Note: You’ll need large tomatoes. It will be hard to get the filling inside if they are too small, and they won’t hold much. Ripe tomatoes fall apart when you try to hollow them. Ensure that the tomato is firm, nice, red, and bright in colour but not too ripe.
- Gently wash the tomatoes well to remove any dirt or debris, drain and drain well. You may dry them with a paper towel.
- Using a paring knife, carefully cut a circular lid out of the top centre of the tomato.
- Carefully scoop the pulp and seeds out with a sturdy spoon to gently hollow out the seeds and pulp within. You can run a sharp knife around the pulp to loosen it if needed, being careful not to break through the flesh of the tomato.
- Place the sliced tomato lid in a baking dish. It will act as a stand for the stuffed tomato so that the tomato can stand upright on it without wobbling.
- Place the prepped tomato “bowl” on top of the sliced top, or you can place it into the wells of a tin muffin pan. They will help keep them upright when cooking.
- I do not season the tomatoes for this recipe, but you can season them if you prefer; however, be careful when adding salt to tomatoes as it will start to release water.
- Spray some olive oil.
- Cut the Mozzarella cheese into squares and put it into the tomato.
- Note: Ideally, you should use medium or small eggs to ensure that the entire egg fits inside the tomato.
- Break the egg into a small bowl, and whisk the egg with the milk (optional for a creamy mixture).
- Add chopped ham (or spinach or broccoli for a vegetarian option) to the mixture if you like.
- Add spices, seasonings, and chopped herbs. I've used herbs that go well with eggs and cheese, but feel free to use your mix. I used garlic powder, green onions, savoury, oregano, and basil. You can also use thyme. If you don't have fresh, dried herbs can be used.
- And then fill up the tomato.
- Note: If you prefer, you can use the whole egg, omit the milk, and then sprinkle the spices, seasonings, and herbs as toppings.
- Top with the Parmesan, thinly sliced leek if using.
- Preheat your oven to 200°C/400°F and bake until the egg mixture is set, for about 20 minutes. The time depends on how well done you like your egg.
- Note: The longer the eggs cook, the more firm the centre becomes. If you like a runny yolk, you can leave them in for a shorter time. If you prefer the yolk cooked fully, leave it in for at least 15 minutes to cook it thoroughly.
- Give the filling a poke with a toothpick to check if the egg has set firm. Remove the egg from the oven when it is cooked to your preference.
- If you want, season the stuffed tomato with salt & pepper again to taste.
- Carefully transfer the hot tomato to the serving plate, and garnish.
- Sprinkle freshly ground black pepper and your favourite herbs such as basil, chopped chives or green onions, or another seasoning you like when the tomato is removed from the oven.
- Serve hot with bread.
Make aheadThis tomato can be prepared and stuffed up to a few hours in advance and kept in the refrigerator until it’s time to bake. However, the filling may get watery if you make the tomatoes too far in advance because we used salt. They’re best served right out of the oven, but they reheat well and quickly. You can bake it ahead and store it in an airtight container for 2-3 days, and they are delicious after a gentle reheat. You only need about five minutes under the broiler or in a toaster oven. Or slowly reheat in a 150°C/300°F oven until warmed through. Microwaving them works if you’re in a pinch, but you’ll lose some of the texture.
Recipe variationsYou can customize this recipe to your liking. Mozzarella is excellent, but any other cheese and herbs combination tastes fantastic with the egg and tomato and could be used, such as:
- Gouda and basil
- Cheddar and cilantro
- Feta and oregano
- Chèvre and chives
- Cooked chopped broccoli
- Chopped spinach
- Cooked sausage
- Cooked ground beef
- Breadcrumbs (or panko) with roasted garlic
- Cooked rice or quinoa
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Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.Share on Facebook
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