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.
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