Forks&Corks: Egg-Filled Tomatoes

Society | February 16, 2007, Friday // 00:00

Ingredients: 1 kg tomatoes, equal in size; 125 gr. fresh butter; 10 eggs; 150gr. cheese; black pepper, salt to taste.

Preparation: Wash the tomatoes, cut off a "lid" on each of them and scoop the pulp from tomato, leaving a thick shell. Let the scooped tomatoes drain a bit, place them in a buttered pan and salt them. Place one small lump of butter in each tomato and top it with an egg. Bake for about 20 minutes. Serve with grated cheese and some black pepper on top.

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