delicious revenue tomatoes stuffed with eggs and cheese I'm sure that you'll love. This is a very good option for those who want to learn new ways to prepare tomatoes fillings.
I really like this recipe, but always careful in the amounts served, because eating too many eggs can be a serious problem. try it adding herbs to this recipe, between the cheese and egg, baking or tomato with a "cap" (as mentioned in the post). Now check the recipe!
- 2 large tomatoes
- 2 eggs
- ½ cup shredded cheddar cheese
- ¼ cup finely grated Parmesan
- Salt and pepper
- 1 tablespoon chopped fresh basil
Method of preparation:
Preheat oven to 220 ° C.
Cut the top of each tomato, add up and if a lid using a sharp knife, carefully cutting the inside of the tomato, for remove the stuffing. Then use a spoon to remove all the inside; save it for another recipe.
Place your tomatoes in a roasting pan, taking care that the opening is well centered. Now, depending on the size of your tomatoes (the bigger the better) and place 1 or 2 tablespoons grated cheddar cheese inside of each tomato.
Now breaking one egg into each tomato, making sure nothing falls out of them. The best is that you do not have very large eggs, but this is not a science, and there may be errors, always.
Now sprinkle the eggs with salt and pepper and then sprinkle parmesan cheese on the eggs. Light the baking sheet in the oven until the egg be well cooked. Remove eggs from oven and place a little chopped basil on top, let them rest for about 2 minutes before serving.