Tomatoes & Eggs Stuffed with Vegetables
May 5th, 2005
Tonight I was late to get out of work, and a friend of mine suggested this great recipe that can be put together in no time! Especially good if you have bunch of different vegetables left over from other recipes. Oh, this also gave me chance to use the cheese I made the other day! That was good.
I made two of these with eggs. While eating, it was hard to understand which one has egg in it. So, I guess it means I didn’t over do the egg amount. Stuffing the eggs was my idea as I had prepated more filling than the tomatoes can handle. They were quite good, too.
Ingredients:
- 4 big tomatoes
- 4 - 5 mushrooms
- 1 little onion
- 1 zucchini
- 3 cloves of garlic
- Feta cheese (or your own cheese), about 2 matchbox size
- 1 Tbs chopped parsely
- 1 tbs oregano
- 2 Tbs olive oil
- salt, pepper
- Optional: 2 eggs
Steps to make it:
- In order to empty out the tomatoes, cut their top part (save this) and run the knife around the inside edges to help scoop out the inside. Keep the tomatoes’ juice and the parts you scooped out in a bowl
- Peel and chop the onion, garlic, zucchini and mushrooms. Put them into another bowl
- Crumble the feta cheese either by hand or with knife, add to the veggie mix
- Either grate or dice few of the tomatoes’ insides, add to the veggie mix
- Olive oil, herbs go in there, too
- If you are going to add eggs, do not break them by just hitting them in a random place. Use a knife to gently tap somewhere close to top and go around it to make sure you can take that “cap” out. Add the eggs to the mix, save the shells
- Mix thoroughly. And fill the tomatoes, egg shells with this filling. My filling was more then enough, rest will become an omlette soon
- Put the tomatoes into a heat proof glass pan, and if you have egg holders that will not melt with the heat, now is a good time to use these to make sure your stuffed eggs do not fall. Otherwise heat proof little bowls should work, too
- Cover with aliminuim wrap, and bake for 35 - 40 mins in 350F oven. Move the wrap and bake for another 10 mins.
Bon Apetit!
