Egg-Stuffed Tomatoes
It's better when it's good. At home #90
Sister Iossifia from the Solan monastery in the Gard region is back to prepare a delicious recipe from her book…
Stuffed tomatoes too! #itsbetterwhenitsgood
Preparation: 15 minutes
Cooking: 15 to 25 minutes
Resting: 2 hours
INGREDIENTS:
4 large tomatoes
3 g salt
65 g fromage blanc (or cream cheese)
7 g olive oil + extra for the dish
4 small pinches of pepper
4 pinches of oregano
4 eggs
PREPARATION
Cut the tops off the tomatoes, scoop out the insides, and reserve the pulp for another use.
Sprinkle the insides with a little salt and let them drain for 2 hours.
Then, turn the tomatoes upside down and let them drain. Set aside.
Preheat the oven to 180°C (350°F). Mix the fromage blanc and oil with a pinch of salt and a pinch of pepper. Set aside.
Turn the tomatoes upside down and arrange them in a greased ovenproof dish.
Lightly salt the inside of each tomato and add a pinch of oregano.
Crack an egg into each tomato, season with salt and pepper, but do not mix.
Gently spoon the fromage blanc and oil mixture over the egg. Bake for 15 to 25 minutes.
#itsbetterwhenitsgood #recipe #cooking