Tomatoes stuffed with egg and cheese: the quick and versatile recipe
the recipe of tomatoes stuffed with egg and cheese It is perfect to use to make a antipasti tasty or to prepare an original and different second course. The cheese and egg filling makes this dish hearty and flavorful.
If the choice of tomatoes is mandatory, because the most appropriate are those for salad, large and easy to fill, the choice of cheese is free: choose a sweet one or one with a spicy aftertaste, depending on your personal taste.
These are the steps to follow.
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How to prepare tomatoes stuffed with egg and cheese
Cut off the tops of the tomatoes, set aside the slices, and remove the pulp.
Fill the tomatoes with the chives, the cheese and the eggs.
Oil the pan and place the stuffed tomatoes on the previously cut slices.
Season with salt, pepper, chives, mayonnaise and grated cheese.
Bake at 190°C for 25 minutes.
Advice
Adjust the amount of black pepper depending on the type of cheese chosen: use more if you choose a sweet one and use less if you choose a spicy one.
storage
Stuffed tomatoes can be stored in an airtight container and kept in the fridge, ready to reheat and eat. Remember, however, to eat them all the next day.
