Stuffed Beefsteak Tomatoes
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 800 g potato (s), floury boilin
- salt and pepper
- 2 onions)
- 2 cloves garlic)
- 4 beefsteak tomato (s), (e.g. ox hearts a approx. 00g)
- Marjoram, dried
- 125 ml milk, low-fat 1.5% fat
- 4 teaspoons margarine (you can use the light one)
- 4 egg (s), (size S)
Print Recipe
Pin Recipe Instructions
- Peel, wash and chop the potatoes and cook in salted water for about 20 minutes.
- Finely chop the onions and garlic. Wash the tomatoes, cut off the lid and hollow out to an edge of approx. 1 cm.
- Cut the lid and the tomato flesh into small pieces, mix with half of the onions and garlic and season with salt, pepper and marjoram.
- Place in a large baking dish and place the tomatoes on top, seasoning with salt and pepper on the inside.
- Drain the potatoes, mash them with the milk to a mashed potato.
- Heat the margarine in a pan, sauté the rest of the onions and garlic in it and stir into the mashed potatoes and season with salt and pepper. Fill into the tomatoes and make a deep hollow in each.
- Bake in the oven (convection 175 ° C, electric stove 200 ° C) for 10-15 minutes.
- Beat the eggs and put one in each tomato and bake for another 10 minutes.
- WW 5P per serving
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