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Categories > Tomatoes

Date Added 2008-06-14     Times viewed 5070

Baked Tomatoes Stuffed with Egg & Basil


4 large ripe tomatoes
4 tbsp soft breadcrumbs
1 heaped tbsp chopped basil
1 tbsp chopped chives
1 tsp salt
freshly ground black pepper
4 eggs
hot buttered toast

Cut the tops off the tomatoes. Scoop the centres out with a teaspoon into the bowl of a blender, discarding the woody centre bit.

Add the basil, chives, breadcrumbs, salt and pepper and mix to a thick paste.

Break an egg into each tomato, then put some of the breadcrumb mixture on top.

Preheat the oven to 180 degrees C.

Place the tomatoes in an ovenproof dish and bake in the oven for about 30 to 40 minutes until the tomatoes are soft but still holding their shape.

Place each tomato on a slice of hot buttered toast and garnish with a sprig of basil.