Egg Stuffed Tomatoes
Fast and easy recipe for stuffed tomatoes.
- 6 medium-sized tomatoes
- 4 eggs (hard-boiled)
- 100 g (3 oz) cheese (any kind)
- 2 teaspoons sour cream
- 1/2 teaspoon dry herbs mix (dill, parsley, basil)
- 1/2 teaspoon salt
Adapted from everythingofcooking.com
Dice the eggs and grate the cheese on the fine grater, mix them (reserve some grated cheese for toppings) and add the sour cream and herbs.
Cut off the tomato tops. Scoop out the flesh with a spoon and rub them with salt inside.
Then stuff the tomatoes with egg/cheese mixture and top with grated cheese. Place the stuffed tomatoes on the baking sheet and cook in the pre-heated oven for 8 minutes at 350 ºF (180 ºC).
Cool for 20 minutes before serving!