Tomatoes stuffed with eggs are not only easy to prepare and tasty, but also “universal”! They can be served as keto starters, as a vegetarian main meal or during a delicious brunch with friends…and best of all, they can be eaten as a quick and delicious slimming breakfast at the same time. Yes, eggs are a food rich in proteins and good fats that promote weight loss and boost energy. Honestly, it’s a simplistic and wonderful recipe at the same time!
Easy and versatile recipe
Ready in 30 minutes, Egg Stuffed Tomatoes are a great light dinner after a long day at work. You can keep leftovers in the fridge to take to the office the next day, where they won’t taste any different. Plus, consuming them cold works just as well, which means you can enjoy them even if you don’t have a microwave available. In short, it is a useful, simple and quick recipe that can be used in many situations!
What do you do with tomatoes?
You harvested a large quantity of tomatoes and now you are wondering what to do with the surplus? Well, at any cost you should prepare a refreshing and light gazpacho from tomatoes, an ideal option for the summer heat. Of course, you can also freeze fresh tomatoes directly or store them in jars for use throughout the winter. Of course, there are many good options, but our recommendation is to try the tomatoes stuffed with eggs first!
Egg stuffed tomato recipe
Whether it’s a quick dinner or a fat-burning breakfast, egg-stuffed tomatoes are easy to prepare. To prepare two servings (each containing only 148 calories), you will need the following ingredients:
2 large, hard tomatoes (not very ripe)
4 small eggs*
A few drops of extra virgin olive oil
½ teaspoon kosher salt
Freshly ground black pepper
½ teaspoon dried thyme
¼ cup shredded Parmesan cheese (or shredded cheddar cheese, or crumbled goat cheese)
2 tablespoons chopped parsley, for serving
* 2 large eggs are enough if the tomatoes are not too large
To get started, preheat the oven to 200°C and cut the tomatoes in half as shown below. Next, cut a small part from the bottom of each half so that the tomatoes can stand upright without shaking. Remove the seeds and pulp with a spoon. If necessary, you can run a sharp knife around the pulp to loosen it more easily.
Lubricate the inside of each hollowed out tomato with extra virgin olive oil (if you have a spray diffuser, you can spray it directly). Arrange the halves in a baking dish and sprinkle with salt, pepper, garlic powder, and thyme. This is where you can experiment with spices to suit your personal preferences or dietary restrictions.
Slice each egg into a small bowl or bowl, then slice into half a tomato. If your eggs are large, you will probably need to shake some of the egg whites to allow the eggs to fit inside the tomatoes. Put on top of the tomatoes Parmesan cheese, 1 tablespoon for each half. Shredded cheddar cheese or crumbled goat cheese works well with egg-stuffed tomatoes.
Simmer the tomatoes until the egg whites are white and firm, about 20 minutes. Garnish the egg-stuffed tomatoes with chopped parsley and serve immediately with toasted bread slices on the side. You can also add steamed spinach, asparagus, smoked salmon, or chives. In fact, there are many good additives and alternative preparation methods …
Tomatoes stuffed with eggs
These egg-stuffed tomatoes are absolutely adorable, but you can try other variations as well. For example, you can make it in the form of an omelet in slices of hard tomatoes. To do this, simply chop the tomatoes, pulp and seed each slice, and in a hot and greased pan, pour an egg into each tomato slice. You can also add grated or crumbled cheese of your choice. Cook until the eggs are to your liking and voila!
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Fried tomatoes with eggs, the way of Shakshuka
Maghreb shakshuka is another great option that includes eggs and tomatoes, although they are not stuffed. It is sauteed peppers, onions and peppers in tomato sauce or fresh tomatoes, finally enhanced with fried eggs and cilantro.
Shakshouka eggs garnished with asparagus and crumbled goat cheese