Portuguese Eggs In Tomato Shells Recipe
Portuguese Eggs In Tomato Shells! You can prepare this exquisite stuffed tomatoes dish at home and serve it for a an informal family dinner or even a party. I love this Portuguese Eggs In Tomato Shells recipe especially because it was the first few recipes that I learned when I started cooking!
Ingredients
6 large firm tomatoes, blanched and peeled
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil
1 small onion, finely chopped
2 teaspoons chopped fresh basil
1 tablespoon tomato puree
6 hard boiled eggs
4 tablespoons mayonnaise watercress
Directions
Cut a circle out of the stalk end of each tomato so that there will be an opening big enough to insert an egg.
With a teaspoon, scoop out the pulp and seeds.
Reserve the pulp, seeds and lids.
Sprinkle the insides of the scooped out tomatoes with half the salt and pepper.
In a saucepan, heat the oil over moderate heat.
When the oil is hot, add the onion and fry, stirring occasionally, for 5 to 7 minutes or until the onion is soft and translucent but not brown.
Add the reserved tomato pulp and seeds, tomato lids, basil, tomato puree and the remaining salt and pepper.
Reduce the heat to low, cover and simmer for 20 minutes or until the mixture is thick.
Remove the pan from the heat and set the sauce aside to cool.
Place the tomato shells on a serving dish.
Place a hard boiled egg in each shell.
Place the dish in the refrigerator and chill for at least 20 minutes.
When the sauce is cold, stir in the mayonnaise.
Transfer the sauce to a small mixing bowl and place it in the refrigerator to chill.
Remove the tomato shells and sauce from the refrigerator.
Spoon the sauce over the eggs, garnish with watercress and serve.
With a teaspoon, scoop out the pulp and seeds.
Reserve the pulp, seeds and lids.
Sprinkle the insides of the scooped out tomatoes with half the salt and pepper.
In a saucepan, heat the oil over moderate heat.
When the oil is hot, add the onion and fry, stirring occasionally, for 5 to 7 minutes or until the onion is soft and translucent but not brown.
Add the reserved tomato pulp and seeds, tomato lids, basil, tomato puree and the remaining salt and pepper.
Reduce the heat to low, cover and simmer for 20 minutes or until the mixture is thick.
Remove the pan from the heat and set the sauce aside to cool.
Place the tomato shells on a serving dish.
Place a hard boiled egg in each shell.
Place the dish in the refrigerator and chill for at least 20 minutes.
When the sauce is cold, stir in the mayonnaise.
Transfer the sauce to a small mixing bowl and place it in the refrigerator to chill.
Remove the tomato shells and sauce from the refrigerator.
Spoon the sauce over the eggs, garnish with watercress and serve.
