Eggy? Cheesy? YOU decide! This eggs in tomato nests are just unbelievable! So yummy! My mouth is watering and I'm sure yours is as well. Then try this recipe out, you will thank me! I hope you love it as much as I did!
Teachers! Did you use this instructable in your classroom?
Add a Teacher Note to share how you incorporated it into your lesson.
Step 1: Ingredients
- Two big tomatoes.
- Red and green peppers. (About 1/3 cup of each or 50 grams).
- Two eggs.
- 100 grams of cubed cured ham/prosciutto.
- Cheese, to cook au gratin.
Step 2: Step 1:
Take the top of your tomatoes, about 1/5 of its size. Empty them with a spoon and chop your veggies and the tomato flesh you have just taken out and drained out the juice.
Meanwhile, preheat your oven at 210° Celsius/ 410° Fahrenheit.
Step 3: Step 2:
Mix in well with the cured ham/ prosciutto and fill about 2/3 of the tomatoes with the mixture.
Step 4: Step 3:
Crack your egg and separate the yolk and the egg white. Put the egf white in the top of your tomato and set aside the yolk. We are doing this to prevent the yolk from overcooking in the oven.
Place some aluminum foil in your baking sheet and grease it.
Step 5: Step 4:
When the oven is ready, put your tomatoes in the baking sheet and into the oven for 20- 22 minutes. .( I didn't take out the yolk in one of my tomatoes, in the left one and that's how it looked, that was the one I cooked au gratin later.)
Then, in the tomato without the yolk, make a hole with a knife, to place the yolk into it.
And that's it! There you have it. I chose to put cheese on top of the tomato that had the yolk cooked and cook it even longer au gratin. Mmm... cheesy and delicious. But the other one had the yolk runny and that was the best sauce ever! The choice is up to you!
ENJOY IT! And vote for me in.the egg contest, please! Thank you :-)
Participated in the
Egg Contest 2016