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Tomatoes stuffed with eggs

Tomatoes stuffed with eggs

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Choose the right size tomatoes, cut the lid, scoop them out with a teaspoon, sauté them and put them upside down for 10 minutes.

After that, put the tomatoes in a tray (preferably yena) slightly greased with oil or butter. In each tomato, break one egg. On top put a little pepper, a little butter, chopped greens and grated cheese or telemea.

Put the tray in the oven, at 180 degrees, until the egg hardens well. When it is almost ready, grate the telemea or cheese and cook them for a few more minutes.

They are good, good warm, and if you don't feel sick, you can add a teaspoon of sour cream before serving.

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(5 points / total votes: 49)

Simona-Adina Hotea 8 years ago - 27 June 2011 16:52

Re: Tomatoes stuffed with rice

A great idea for a light dinner! Vote!

Mari Ana 8 years ago - 30 June 2011 14:20

Re: Tomatoes stuffed with rice

Know that they turned out great. It's on the "repeat" list. Simple and easy.

jane doe 8 years ago - 10 August 2011 22:36

Re: Tomatoes stuffed with rice

exceptional for warm weather.

Danilela 7 years ago - 4 July 2012 12:29

Re: Tomatoes stuffed with rice

The recipe is very easy, I am 12 years old and I was able to prepare tomatoes stuffed with rice, I think it will not be difficult for an adult

adriana trif 7 years ago - 25 August 2012 18:24

Re: Tomatoes stuffed with rice

very light and very tasty. I'm sure I'll repeat it.

angela 7 years ago - 12 September 2012 00:36

Re: Tomatoes stuffed with rice

it is very tasty to try to add more mint and lemon juice

Flavius ​​6 years ago - 30 December 2012 18:44

Re: Tomatoes stuffed with rice

Tomatoes are in the oven! If they will be as tasty as they smell, I will definitely prepare more: D Happy birthday 2013

Loredana 5 years ago - 27 October 2013 11:24

Re: Tomatoes stuffed with rice

I have now prepared them, but I am not sure of anything: D The rice must be boiled before mixing it with the tomato sauce: D

Ioana 5 years ago - 28 October 2013 14:21

Re: Tomatoes stuffed with rice

no, at point 2 put the uncooked rice.

cocu sandica 2 years ago - 16 July 2017 14:53

Re: Tomatoes stuffed with rice

super delicious and easy recipe

Georgi yesterday - 28 September 2019 23:06

Re: Tomatoes stuffed with rice

This recipe is very popular in Greece. I would like to add the fact that you put garlic and mint in this composition. It seems strange but these 2 ingredients give a very good taste. Among the tomatoes you can put chopped potatoes. Olive oil sprinkled over tomatoes and potatoes and in the oven. I don't add water. They must turn brown. Good appetite!

Ioana 41 minutes ago - September 30, 2019 08:17

Re: Tomatoes stuffed with rice

thanks Georgi! We also try with garlic and mint. I still add mint, but not garlic.

Tomatoes stuffed with cauliflower cream and garlic are an alternative to the classic tomatoes stuffed with eggplant or cheese.

We can serve them on any occasion, but I think they also fit the festive Christmas table, due to the traditional colors of Christmas: red, green and white.


6 medium tomatoes (600 g)
500 g cauliflower
2 tablespoons mayonnaise (vegan mayonnaise & # 8211 post)
2 cloves garlic

I cut the lid off each tomato and removed the core with a teaspoon.

I made cauliflower cream. I boiled the broken cauliflower in the bouquets in salted water and a little milk (if you are vegan or fasting use soy milk). When the fork entered the stem of the cauliflower bouquet, I turned off the heat and drained the cauliflower, then let it cool.

I passed the cauliflower until I got a puree. I added mayonnaise (it can be any kind of mayonnaise, even without eggs or 2-3 tablespoons of oil), garlic, salt, pepper and chopped dill. You can also add yogurt, if you want this composition to be a little lighter.
I filled the tomatoes with cauliflower cream.

Baked tomatoes with egg

Cook the pancetta in 2 tablespoons of hot oil, over medium heat, until the pancetta pieces are browned. Take them out on paper napkins. Keep the fat drained from the pan.

Peel a squash, grate it and squeeze the juice. Keep a quarter of them, and pass the rest together with the garlic, parsley, 1/4 teaspoon salt, pepper and Parmesan cheese in a food processor. Gradually add the oil and continue to mix until everything is smooth.

Preheat the oven to 200C and place the grill on top.

Cut a lid on each tomato and peel the inside of the pulp and seeds.

Place the tomatoes in a baking dish and put in each one a spoonful of the sauce prepared earlier from the salad.

Break one egg in each tomato and season with salt and pepper.

Bake the tomatoes filled with egg for 18-22 minutes, until the egg white is infused and the galmenus is still soft.

Meanwhile, reheat the fat in the pan, add the preserved lettuce leaves and remaining stalks, with 1/4 teaspoon salt and a little pepper, and cook until soft. Add the pancetta and divide the mixture into plates.

Serve with ripe tomatoes filled with egg.

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