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Preheat a convection oven to 180°C (approximately 350°F). Rinse the tomatoes and slice off the tops. Use a spoon to hollow out the tomatoes. Place in a bakind dish. If your tomatoes do not sit flat on their own, slice a very small piece off the bottom so they do not roll.
Crack one egg into each tomato cavity. Top with basil and sprinkle with salt and pepper. Bake for 20 minutes, until eggs are set.
Nestle the tomatoes on the bread, then crack an egg over each tomato, letting it fall on top of the onion-tomato mixture. Season with salt and pepper to taste. Sprinkle with the cheese and za’atar. Instructions Preheat oven at 190C. Cut the tops of tomatoes.
Remove all the pulp and seeds inside with a spoon. Cheese-baked egg-stuffed tomatoes. Photograph: Yuki Sugiura T his Iraqi-inspired recipe is the stuff of Sunday evening suppers – nourishing, full of the taste of. Stir crumbled bacon, green pepper, cheese, croutons, and salt and pepper into tomato pulp. Spoon an equal amount of mixture into each hollowed out tomato.
Cut a thin slice off the top of each tomato. Scoop out pulp, leaving a 1/2-in. shell. Invert onto paper towels to drain. Mix stuffing ingredients. Spoon into tomatoes; sprinkle with parsley.
Place tomatoes in a baking dish; cover tomatoes with aluminum foil to prevent over-browning of stuffing. Bake. Preheat oven to 325 degrees Fahrenheit. Slice off top of tomatoes.
Using a spoon, hollow out the tomatoes keeping around an inch of tomato “meat (or whatever. Crack the eggs into the tomatoes, then season with salt and cayenne (or chilli powder). Drizzle with the remaining oil then bake for 15-20 minutes until the egg whites are just set. Scatter with the rest of the basil to serve. Cook’s tip Try topping each tomato with a slice of goat’s cheese instead of the eggs.
Remove from oven and crack an egg inside each tomato cup. Bake for 15 minutes, or until eggs are set. Bake 5 minutes longer if you do not like a soft/runny egg.
List of related literature:
|from The Book of Tempeh|
|from Big Green Egg Cookbook: Celebrating the Ultimate Cooking Experience|
|from The Complete Tassajara Cookbook: Recipes, Techniques, and Reflections from the Famed Zen Kitchen|
|from Mediterranean Harvest: Vegetarian Recipes from the World’s Healthiest Cuisine|
|from Pirate’s Pantry: Treasured Recipes of Southwest Louisiana|
|from Good Housekeeping Step-by-step Cookbook: More Than 1,000 Recipes, 1,800 Photographs, 500 Techniques|
|from Edible & Medicinal Flowers|
|from The Foods of the Greek Islands: Cooking and Culture at the Crossroads of the Mediterranean|
|from Siriously Delicious: 100 Nutritious (and Not So Nutritious) Simple Recipes for the Real Home Cook|
|from Jane Grigson’s Vegetable Book|