Eggs And Parmesan Stuffed Baked Tomatoes Recipe
Ingredients
| 4 tomatoes of equal size | ||
| Salt | 4 Pinch | |
| Ground black pepper | 4 Pinch | |
| Tarragon leaves | 16 | |
| Eggs | 4 standard | |
| Parmesan cheese | 2 Tablespoon, grated | |
Directions
Preheat the oven to 400°.
Grease a small dish with oil.
Wash and dry the tomatoes.
Cut a cap off the top, hollow out, and sprinkle the insides with the salt and pepper.
Wash and pat the tarragon dry, chop 12 leaves and sprinkle inside the tomatoes.
Beat the eggs one after another and pour one into each tomato.
Sprinkle Parmesan on top.
Set the tomatoes in the baking dish.
Bake 15 minutes, covering with aluminum foil after 10 minutes if needed.
Grease a small dish with oil.
Wash and dry the tomatoes.
Cut a cap off the top, hollow out, and sprinkle the insides with the salt and pepper.
Wash and pat the tarragon dry, chop 12 leaves and sprinkle inside the tomatoes.
Beat the eggs one after another and pour one into each tomato.
Sprinkle Parmesan on top.
Set the tomatoes in the baking dish.
Bake 15 minutes, covering with aluminum foil after 10 minutes if needed.
Chef
