Tomatoes Baked with Tuna and Eggs
by Editorial Staff
An original and delicious breakfast will be provided for you if you bake tomatoes with tuna and eggs in portioned molds. This bright, juicy dish is prepared so quickly that you can easily make it before the arrival of unexpected guests.
Cook: 20 mins
Serving: 2
Ingredients
- Large tomatoes – 2 pcs.
- Canned tuna – 50 g
- Chicken eggs – 2 pcs.
- Sour cream – 1 tbsp
- Salt – 2 pinches
- Ground black pepper – 2 pinches
- Greens (for serving) – to taste
Directions
- Prepare the required ingredients for baking the stuffed tuna and egg tomatoes. Wash tomatoes and greens, pat dry. Open a can of canned tuna.
- Put the tuna fillet in a salad bowl, add chopped herbs, sour cream, salt. Mix gently.
- Cut off the “caps” from large tomatoes and remove the pulp with a teaspoon, drain the juice. Place the tomatoes in a suitable refractory mold (ceramic or silicone).
Remember that when baked, the tomatoes do not hold their shape and the filling may leak out of them, so be sure to put the tomatoes in the molds! - Fill the tomatoes with the fish filling, but not all the way, leaving room for the eggs.
- Gently break the eggs into a rimmed plate and spoon gently transfer the yolks into the tomatoes. Add some protein, salt and pepper.
Important: under no circumstances break the eggs directly into the tomatoes – the protein will leak out! Place the tins of stuffed tomatoes in the oven at 220 degrees. Bake the tuna and tomatoes for about 10-12 minutes, until the eggs are completely cooked
- Serve hot stuffed tomatoes, baked with tuna and eggs, right in the tins, sprinkle with chopped fresh herbs.
Enjoy your meal
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