Stuffed tomatoes with egg filling

Name: Stuffed tomatoes with egg filling
Ingredients: 7 medium tomatoes; 5 large eggs; 1 teaspoon salt; 2 green onions; 15 g parsley; 15 g capers; 1/2 teaspoon ground pepper; 125 g mozzarella; 100 ml water

Salad - Stuffed tomatoes with egg filling by Gentiana E. - Recipia

Stuffed tomatoes with egg filling are served warm, with mozzarella and capers in the filling. In the oven, the tomatoes soften while the eggs set and brown slightly on top. I choose firm tomatoes that won't collapse when I scoop them out. Prep: 20 minutes. Cook: 40-45 minutes. Rest: 15 minutes. Total time: 75-80 minutes. Servings: 7. Approximately 120 kcal and 9 g protein per serving.

Ingredients

7 medium tomatoes
5 large eggs
1 teaspoon salt
2 green onions
15 g parsley
15 g capers
1/2 teaspoon ground pepper
125 g mozzarella
100 ml water

Preparation

1. Wash the tomatoes, remove the stems and cut a thin lid from the top of each one. Scoop out the seeds, flesh and juice. 2. Sprinkle a total of 1/2 teaspoon of salt inside the tomatoes and set them cut side down. Leave them for 15 minutes. 3. Beat the 5 eggs until foamy. Wash and finely chop the parsley, wash the green onions and slice them into rounds, then add them along with the capers, 1/2 teaspoon of salt and 1/2 teaspoon of pepper. Mix. 4. Cut the mozzarella into cubes and fold it into the egg mixture. 5. Arrange the tomatoes in an ovenproof dish and fill them with the mixture. Pour 100 ml of water into the bottom of the dish. 6. Bake in a preheated oven at 180°C for 40-45 minutes, until the filling is browned on top. Serve warm.

Notes

I serve them with toast; the photo caught my eye, and after I made them, I thought they were delicious. Choose firm, round tomatoes without cracks; very ripe ones soften quickly and can collapse when you fill them. Tomatoes that are similar in size cook more evenly, and small ones may be ready before the large ones. Very salty capers can be rinsed and patted dry before mixing them in. The tomatoes may release juice into the dish; the filling is still tasty, just wetter at the bottom. If you replace the capers, use about 15 g chopped green olives. The dish contains eggs and dairy; keep leftovers in a sealed container in the fridge for up to 3 days.