Are you tired of the same old breakfast routine? Looking to impress your family and friends with a unique and delicious dish? Look no further than this simple tomato and egg recipe that will elevate your breakfast game to a whole new level. Say goodbye to boring mornings and hello to culinary delight with this easy-to-make yet impressive dish that combines the freshness of tomatoes with the richness of eggs and cheese.
Ingredients
- 4 large tomatoes
- Bunch of fresh green onions
- 50-70g of mozzarella cheese, shredded
- Salt, to taste
- Pepper, to taste
- 2 tablespoons of mayonnaise
- Olive oil (for baking)
Instructions
1. Prepare the tomatoes:
- Start by preheating your oven to 200°C (or 400°F) to ensure it’s ready when you need to bake the dish.
- Cut off the bottom of each of the 4 tomatoes to create a stable base.
- Carefully remove the pulp from the tomatoes, creating a hollow cavity. You can use a spoon or a small knife to do this. Be gentle to avoid damaging the tomato walls. Set the hollowed-out tomatoes aside for later use.
2. Prepare the filling:
- Finely chop a bunch of fresh green onions.
- In a mixing bowl, combine the chopped green onions with the shredded mozzarella cheese.
- Season the mixture with salt and pepper according to your taste preferences.
- Add 2 tablespoons of mayonnaise to the mixture and stir until well combined.
3. Fill the tomatoes:
- Take the hollowed-out tomatoes and stuff them generously with the green onion and cheese mixture. Press down gently to ensure the filling is compact and evenly distributed within each tomato.
4. Bake the tomatoes:
- Place the filled tomatoes on a baking tray lined with parchment paper or lightly greased with olive oil.
- Drizzle a little olive oil over the top of each stuffed tomato to help them brown and crisp up in the oven.
- Bake the tomatoes in the preheated oven at 200°C (or 400°F) for approximately 25 minutes or until the cheese is melted and bubbly, and the tomatoes are tender.
5. Prepare the sauce:
While the tomatoes are baking, you can prepare a simple and flavorful sauce to accompany the dish.
- Mince 1 clove of garlic and set it aside.
- Take the tomato pulp that you removed from the hollowed-out tomatoes earlier and finely chop it.
- In a small saucepan, combine the chopped tomato pulp with a pinch of salt and 1 tablespoon of cornstarch.
- Add the minced garlic to the saucepan and cook the mixture over medium heat, stirring constantly, until it thickens slightly and the flavors meld together. This should take about 5-7 minutes.
6. Serve and enjoy:
- Once the stuffed tomatoes are done baking and the sauce is ready, it’s time to assemble and serve this delightful dish.
Tips
- Carefully remove the baked tomatoes from the oven and transfer them to serving plates.
- Drizzle the homemade tomato sauce over each stuffed tomato, allowing it to seep into the nooks and crannies of the filling.
- Garnish with additional chopped green onions or grated cheese, if desired, for a pop of color and flavor.
- Serve hot and enjoy the delightful combination of flavors and textures in every bite. Bon appétit!
This simple tomato and egg dish is sure to wow your friends and family with its vibrant presentation and delicious taste. Whether you’re serving it for breakfast, brunch, or even a light lunch, this recipe is a guaranteed crowd-pleaser that will have everyone coming back for seconds. So, forget frying and give this delightful dish a try—you won’t be disappointed!
