Ripe, juicy tomatoes are stuffed with shallots, red peppers and a fresh egg then topped with grated parmesan cheese to make a healthy and summery meal perfect for breakfast, lunch or dinner. I stopped by the farmers market this weekend and came across the most gorgeous jumbo sized tomatoes. Needless to say I was inspired to find a way to incorporate them into a yummy dish that would let their natural summer goodness shine through. Don’t overstuff the tomatoes, save any additional filling to serve on the side as a warm salsa with tortilla chips- you can snack on them while the tomatoes bake!
Baked Stuffed Tomatoes with Egg and Cheese
- 1 large tomatoes
- 1 medium shallot
- 2 tablespoons red pepper, diced
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1/4 teaspoon salt
- 1/4 teaspoon dried marjoram
- 2 eggs
- grated parmesan cheese
- blue corn tortilla chips
Preheat oven to 350°. Grease a 9×9 inch baking dish, set aside. Core the tomatoes, discard the cores. Slice the tops off the tomatoes, not too much, just enough the give it an open ‘mouth’. Chop the tops and set aside in a bowl. Using a melon baller, scoop out the inside of the tomatoes, chop, and set in bowl.
Heat the olive oil in a large sautée pan. Dice your red pepper and shallot and cook over medium heat for about 5 minutes. Add in the reserved tomato parts, the cumin, salt and marjoram. Stir to combine and heat, about 2 minutes. Divide the tomato mixture between the shells of the two tomatoes. Set aside the leftover to use as a warm salsa during the meal.
Crack an egg into each of the tomato shells. Fully cover the top of the egg with fresh grated parmesan (don’t use the stuff in the green can, it won’t work as well). Bake for 15 minutes or until egg is fully set.
Serve with corn tortilla chips on the side, you can use these to scoop out the goodness from inside the tomatoes. You could also serve the tomato on top of a flour tortilla, which will soak up the juices from the tomato.