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)
Print Recipe
Pin Recipe Instructions
- 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.
- 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.
- Preheat the oven to 180 ° C.
- 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.
- 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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