I don’t know who created Egg Stuffed Tomatoes first, but she did a great thing! Everyone in my family knows my egg addiction, so they are never surprised with egg dishes I try. I can eat eggs in any form except raw! Hard boiled, soft boiled, scrambled, each one is pleasing and tempting for me! Knowing that I’ll have egg at breakfast is a good reason for waking up! We have two very common use of eggs in Turkish cuisine. One of them is menemen, which is a summer dish with eggs, chopped tomatoes and peppers, could be served at any meal. Secondly, we use hard boiled eggs in potato salad, which can be a side dish or a breakfast food. This salad could also be a good way to use leftover boiled eggs for the ones who celebrate Easter.
The best part I love in these Egg Stuffed Tomatoes that they are roasted in oven. You know all vegetables have a wonderful flavor when roasted, I can die for the smell spreading into home when they are in oven! What’s more, tomatoes are healthier when cooked since they are much richer in the antioxidant lycopene this way.
I’ve heard Egg Stuffed Tomatoes several times, but this was the first time I made and I’ll be making it again! It is almost like a small portion of menemen, so easier to serve. I’m going to add little chopped green peppers into it next time, I think they will be even better together!
I served it with roasted bread sticks and it was really fun to dip them into these Egg Stuffed Tomatoes! You can easily make these bread sticks in a non-stick skillet with little butter or in oven.
We carve tomatoes to make Egg Stuffed Tomatoes, but please don’t waste their cores and seeds. Just store it in refrigerator for a future use. You can use it in soups like Orzo Soup or in a tomato sauce within two days.