Summary

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)

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Instructions

1. Peel, wash and chop the potatoes and cook in salted water for about 20 minutes.
2. Finely chop the onions and garlic. Wash the tomatoes, cut off the lid and hollow out to an edge of approx. 1 cm.
3. 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.
4. Place in a large baking dish and place the tomatoes on top, seasoning with salt and pepper on the inside.
5. Drain the potatoes, mash them with the milk to a mashed potato.
6. 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.
7. Bake in the oven (convection 175 ° C, electric stove 200 ° C) for 10-15 minutes.
8. Beat the eggs and put one in each tomato and bake for another 10 minutes.
9. WW 5P per serving