Bright, juicy tomatoes are hollowed and filled with a savory mixture of chopped spring onions, creamy mozzarella, and whole eggs, then topped with grated cheese and baked to golden perfection. This Stuffed Tomato & Egg Bake is a quick, healthy, and visually stunning dish—ideal for breakfast, brunch, or a light dinner. With minimal prep and simple ingredients, it’s a family‑friendly recipe that transforms everyday produce into a gourmet treat.
Cooking Time
• Preparation: 10 minutes
• Assembly: 5 minutes
• Baking: 25 minutes
• Total Time: 40 minutes
Ingredients
• 3 large ripe tomatoes
• 2 spring onions (scallions), thinly sliced
• 50 g (1.8 oz) fresh mozzarella, diced
• 3 large eggs
• 1 Tbsp mayonnaise
• Salt and freshly ground pepper, to taste
• 50 g (1.8 oz) hard cheese (e.g., Parmesan or cheddar), finely grated
• Olive oil, for greasing the baking dish
Step-by-Step Cooking Directions
Prep the Tomatoes
Cut off the top third of each tomato around the stem. Gently scoop out seeds and pulp, leaving a 5 mm thick shell. Reserve the pulp for another use.
Continued on the next page
Cheesy Pork Chop Casserole Recipe
Not many people are aware of this special recipe: 1 lemon and 1 egg
How To Make EGG AND SAUSAGE MUFFINS
Melt in Your Mouth Chicken: The Ultimate Easy Dinner Recipe
Quinoa and Red Lentil Patties Recipe
Unveiling the Hidden Secrets of Salt and Bay Leaves: Household Marvels You Must Try
Rapper Dan Sur’s Unconventional Style: Gold Chains Surgically Implanted in His Head
Shrimp and Asparagus Foil Packs with Garlic Lemon Butter Sauce
Pot Roast over Mashed Potatoes
