Stuffed tomato with egg and bacon – a tomato with a difference

by Boschek



Something for a quick meal or to serve for breakfast, at a buffet in the evening, at midnight? This is easy, looks good and tastes great.

This is best with larger tomatoes that are not too ripe. Preheat the oven to 200 °C (400 °F). Cut a small cap off the top of the tomato and scoop out the seeds and veins inside with a spoon or small ice cream scoop. You may need to cut the veins with a knife before scooping them out. Place the tomatoes with the cut side up in a pan or baking dish that has been coated with oil. Set aside.

Fry the bacon and place on kitchen paper to drain off the grease. Cut into small pieces. Break open the eggs and let one egg glide gently into each tomato. Place a few pieces of bacon into each tomato, then sprinkle oregano, salt and pepper over the egg. Sprinkle freshly grated Parmesan cheese over the stuffed tomatoes and place the dish or pan in the hot oven for 25 to 30 minutes or until the egg is set to your liking. For breakfast you may like to serve slices of buttered toast with these tomatoes, in the evening some toasted bread with olive oil and garlic would be excellent. A great way to make the toast is to slice the bread in thick slices, drizzle with olive oil and slivered garlic, then place in a hot oven for 5-6 minutes. Whatever you decide to serve as an accompaniment we are pretty sure you will enjoy these stuffed tomatoes. Oh, and there are many other additions and variations you can make. Add a little shrimp to each tomato, or some sauteed onion. some herbs or spices. Or replace the bacon with ham or small cubes of cheese. Or use big beef heart tomatoes, increase the baking time and make a full meal of it. There are almost limitless possibilities to varying this dish and they will all be delicious.