Egg Stuffed Tomatoes

Egg Stuffed Tomatoes 5

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.

Egg Stuffed Tomatoes2

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.

Egg Stuffed Tomatoes3

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.

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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.

Egg Stuffed Tomatoes1

Egg Stuffed Tomatoes

Rating: 51

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Serving Size: 3

Egg Stuffed Tomatoes1

Egg Stuffed Tomatoes are perfect for breakfast!

Ingredients

  • 3 tomatoes
  • 3 tsp butter
  • 3 eggs
  • A pinch of salt for each
  • A pinch of black pepper, for each
  • 1 green onion, chopped

Instructions

  1. Preheat oven at 190C.
  2. Cut the tops of tomatoes.
  3. Remove all the pulp and seeds inside with a spoon.
  4. Place baking paper in a baking dish.
  5. Put tomatoes on it.
  6. Put 1 tsp butter into each tomato.
  7. Crack one egg into each tomato.
  8. Sprinkle salt on them.
  9. Cook them in oven for 25-30 minutes.
  10. Sprinkle black pepper on each when cooked.
  11. Top them with a little chopped green onions.
  12. Serve hot with bread sticks.
http://www.giverecipe.com/egg-stuffed-tomatoes.html

Comments

  1. says

    Could these be anymore gorgeous?? I think not. What a lovely twist on breakfast. I’m sure that everyone in my house would love them too!

  2. says

    These are so cute Zerrin! A special way to serve eggs! I’d love these not only for breakfast but lunch or dinner too.

  3. says

    I found your site through a pin on Pinterest. I have to say, I almost cried. I have been looking for YEARS for authentic GOOD Turkish recipes. I was a foreign exchange student to Izmit, Turkey. I loved the food and was only able to interpret recipes that my host mother made with ingredients that I thought were similar. To find a recipe for Simit and those delicious little Tulumba cakes… YUM. I can’t wait to make them. Thank you so much!

    • says

      Hi Sue! Glad that you’ve found what you’re looking for years:) You know simit and tulumba are a very street foods here, but if you’re abroad and don’t know the recipe, it is no more simple! It’s my pleasure to help you with my recipes. If you have any questions, please feel free to ask me! You can also follow my recipes from my FB page: https://www.facebook.com/GiveRecipe
      Cheers from Turkey!

  4. Vicki says

    Is 190 c, 375 F for baking these? Really want to make these. Thanks!

  5. says

    Barry made these yesterday, Zerrin, and they were lovely. We’re still on the huge Fethiye summer tomatoes so the egg didn’t fill the tomato but that wasn not a problem! :)
    Julia

  6. MaryAnne says

    I tried these the other night, but unless someone comes up with enormous tomatoes, my eggs didn’t fit. I must admit that I buy the biggest eggs I can find (more than 800g). Would the recipe work as well if I beat the eggs before adding them? I’d lose the runny yolk (the best part, IMHO), but would gain by not having egg white all over the baking pan.I did find that they needed more seasoning, but that’s a personal taste. Eggs and tomatoes are the two things that need extra salt. Having said all that, I’ll definitely make them again.

    • says

      Sorry to hear that! Did you remove the seeds? My tomatoes were not that big and the eggs fit well after removing all te pulp and seeds. You might be right about more seasoning unless you make these for breakfast. I don’t like a lot of spices in the morning.

Trackbacks

  1. […] morning. I eat it in any form and I love to combine it with any vegetable like tomatoes (see my Egg Stuffed Tomatoes?) potatoes, onions, zucchini, beans or mushrooms. I hadn’t tried it with any fruit though, until […]

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