Eggs in Beefsteak Tomato

by Editorial Staff

Summary

Prep Time 30 mins
Total Time 30 mins
Course Appetizers & Snacks
Cuisine European
Servings (Default: 4)

Ingredients

  • 4 large beefsteak tomato (s)
  • salt
  • pepper
  • 1 teaspoon oregano
  • 200 g ham, cooked, sliced
  • 4 egg (s)
  • 4 teaspoons parmesan, grated
  • 4 teaspoons butter
  • 2 tablespoon olive oil
  • 1 tablespoon vinegar (red wine vinegar)
Eggs in Beefsteak Tomato
Eggs in Beefsteak Tomato

Instructions

  1. Wash the tomatoes and cut off a lid. Remove the seeds with a teaspoon and cut out the pulp. Put the tomato lids and the pulp in a tall bowl, puree with the hand blender and set aside.
  2. Salt and pepper the inside of the hollowed out tomatoes and sprinkle with oregano. Cut the ham without a fat rim into narrow strips and fill them with the tomato.
  3. Preheat the oven to 180 ° C.
  4. Slip a beaten egg into each tomato, lightly salt and sprinkle with parmesan. Put 1 teaspoon of butter on each. Place the tomatoes on a baking tray or in a baking dish. Place on the middle rack of the oven and let the eggs set for 12-15 minutes.
  5. In the meantime, season the pureed tomato flesh with olive oil and red wine vinegar, salt and pepper and serve with the stuffed tomatoes.

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