Egg Stuffed Tomatoes Recipe 435

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EGGS IN TOMATOES



Eggs in Tomatoes image

Provided by Marcela Valladolid

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 8

4 beefsteak tomatoes
Kosher salt and freshly ground black pepper
1 tablespoon vegetable oil
1 cup baby Yukon Gold potatoes, cut into 1/2-inch cubes
6 ounces pork chorizo, casing removed, sausage crumbled
4 large eggs
Queso fresco, for garnish
Chopped fresh cilantro, for garnish

Steps:

  • Preheat the oven to 350 degrees F.
  • Slice off the top part of the tomatoes horizontally and scoop out the pulp and seeds. Reserve for another use. Season the tomatoes heavily with salt and pepper.
  • Heat the oil in a medium saute pan over medium-high heat. Add the potatoes and cook until crisp, about 6 minutes. Transfer the potatoes to a plate lined with a paper towel to drain off excess oil. Add the chorizo to the pan and cook for about 3 minutes. Transfer the potatoes back to the pan with the chorizo. Keep cooking until the chorizo is crisp, about 3 more minutes. Season to taste with salt and pepper. Remove from heat and drain off excess fat on a paper towel.
  • Divide the chorizo mixture evenly between the scooped out tomatoes. Crack one egg onto each of the tomatoes. Place the tomatoes in a baking dish and bake for about 25 minutes or until the egg whites are fully cooked. Crumble queso fresco on top and sprinkle with cilantro. Serve immediately.

STUFFED TOMATOES



Stuffed Tomatoes image

Spicy, tasty warm treat!

Provided by Stephanie Burr

Categories     Side Dish     Vegetables     Tomatoes

Time 25m

Yield 2

Number Of Ingredients 5

2 large ripe tomatoes
1 (10 ounce) can diced tomatoes with green chile peppers, partially drained
½ cup dry bread crumbs
⅔ cup shredded Cheddar cheese
¼ pound smoked sausage, cut into 1 inch pieces

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Cut the tops off of the tomatoes and use a knife to cut around the inside, separating the flesh from the skin. Scoop out the flesh. Place the tomatoes in a small baking dish. In a small bowl combine the canned tomatoes with the bread crumbs, 1/3 cup of cheese and the sausage; mix well. Spoon the mixture into the tomato skins and top with the remaining 1/3 cup of cheese.
  • Bake in preheated oven for 15 minutes.

Nutrition Facts : Calories 548.1 calories, Carbohydrate 36.7 g, Cholesterol 78.2 mg, Fat 32.8 g, Fiber 5.1 g, Protein 28.5 g, SaturatedFat 14.8 g, Sodium 1864.8 mg, Sugar 9.8 g

EGG STUFFED TOMATOES



Egg Stuffed Tomatoes image

A lovely breakfast or brunch item. make sure the tomatoes are not too ripe or they will be difficult to work with.

Provided by queenbeatrice

Categories     < 60 Mins

Time 1h

Yield 4 serving(s)

Number Of Ingredients 8

4 large beefsteak tomatoes
coarse salt
ground pepper
1/2 cup corn kernel
2 teaspoons chives, snipped
4 eggs
1/4 cup parmesan cheese
red pepper flakes

Steps:

  • Preheat oven to 350 degrees Fahrenheit.
  • Line a 9 inch baking dish with parchment paper.
  • With a serrated knife, cut off the top 1/2 inch from each tomato.
  • With a spoon, gently remove the seed and inner membrane being careful not to break through flesh of tomato.
  • Place tomato in baking dish and season with salt and pepper.
  • Divide corn and chives among tomatoes.
  • Break an egg into each tomato and top with cheese and red pepper flakes.
  • Bake until egg is set, about 45 to 50 minutes.
  • Serve.

Nutrition Facts : Calories 167.7, Fat 7.2, SaturatedFat 2.8, Cholesterol 191.5, Sodium 176.9, Carbohydrate 16.3, Fiber 3.2, Sugar 5, Protein 11.6

STUFFED TOMATOES



Stuffed Tomatoes image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 13

4 large heirloom tomatoes
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
8 ounces 80/20 ground beef
2 cloves garlic, minced or grated
1 small red onion, diced
Zest of 1 lemon
1/2 cup finely chopped mint
1/2 cup finely chopped parsley
1 1/2 cups cooked long grain rice
1/4 cup toasted pine nuts
4 ounces goat cheese
2 tablespoons panko breadcrumbs

Steps:

  • Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
  • Cut the tops off of each tomato and scoop out the inside flesh into a bowl. Set aside the tomato shells. Roughly chop the inside tomato flesh or break it up with your hands, yielding 1 cup. Drizzle with olive oil and season with salt and pepper.
  • Place a large saute pan over the direct heat side of the grill and add a drizzle of olive oil. Season the ground beef with salt and pepper. When the oil is hot, add the ground beef and cook until it begins to brown, breaking it up into smaller pieces as it cooks, 3 to 4 minutes. Add the garlic, onions, lemon zest, another drizzle of olive oil and a pinch of salt. Give it a stir and cook until fragrant and the onions are translucent, 2 to 3 minutes. Then stir in the reserved tomato insides. Cook for about 1 minute, scraping the bottom of the pan for any brown bits. Add the mint and parsley. Give it one more stir and remove from the heat. Add the rice, pine nuts and goat cheese.
  • Fill each reserved tomato shell to the top with the beef mixture and place into a cast-iron skillet. Sprinkle with the panko and drizzle with olive oil. Place on the indirect heat side of the grill and close the lid. Bake until golden brown on top, 20 to 25 minutes. Serve with olive oil drizzled over the top.

EGG STUFFED TOMATOES



Egg Stuffed Tomatoes image

Make and share this Egg Stuffed Tomatoes recipe from Food.com.

Provided by Bergy

Categories     Lunch/Snacks

Time 10m

Yield 6 serving(s)

Number Of Ingredients 8

6 large ripe tomatoes
6 hard-boiled eggs, chopped
1/4 cup minced sweet onion
1/2 cup celery, chopped
1/4 cup chopped green olives
3 tablespoons mayonnaise (or other dressing)
salt & pepper
paprika

Steps:

  • Remove core from the tomatoes and cut in quarter but not all the way through, cut about 2/3 of the way down and leave them joined at the bottom. Spread the sections apart.
  • Mix ingredients except paprika.
  • Fill the tomatoes with the mixture.
  • Sprinkle with paprika.
  • Serve on a platter covered with lettuce leaves.

Nutrition Facts : Calories 122.4, Fat 6.5, SaturatedFat 1.8, Cholesterol 186.5, Sodium 165.2, Carbohydrate 8.7, Fiber 2.6, Sugar 5.8, Protein 8.1

MOM'S STUFFED EGGS TOMATO STACK



Mom's Stuffed Eggs Tomato Stack image

These are the stuffed eggs we always had on picnics when we were kids, I still make them for picnics and pack them in the cooler between two zip lock bags of ice.

Provided by Derf2440

Categories     Lunch/Snacks

Time 25m

Yield 12 serving(s)

Number Of Ingredients 13

6 hard-boiled eggs
1 green onion, finely chopped
1 garlic clove, smashed then finely chopped
1 teaspoon Madras curry powder (or your favourite curry mix)
1/4 teaspoon celery salt
1/2 teaspoon Dijon mustard
1 tablespoon light mayonnaise
cayenne pepper
paprika
2 large fresh plum tomatoes
fresh ground black pepper
freshly ground sea salt
parsley sprig (to garnish)

Steps:

  • Slice hard boiled eggs in half and put yokes in a small bowl.
  • Set egg white halves aside.
  • Mash yolks with a fork.
  • Add to yolks, finely chopped green onion, finely chopped garlic, curry powder, celery salt and mustard.
  • Mix thoroughly.
  • Add only enough of the mayonnaise to bind the mix, we like ours fairly dry, if you want them less dry, add a small amount of mayonnaise at a time until you get the consistancy you want.
  • Slice the plum tomatoes into 12 rounds, six rounds from each.
  • Arrange tomato slices on a platter.
  • Sprinkle the tomatoes with freshly ground pepper to taste.
  • Fill the egg white halves with a heaping tablespoon of the yolk mix.
  • Place one filled egg white half on top of each tomato slice.
  • Sprinkle freshly ground sea salt on filled eggs and tomato slice stack.
  • Sprinkle cayenne pepper on filled eggs and tomato slice stack to taste and finish with a sprinkle of paprika to add more colour.
  • Garnish platter with sprigs of parsley.

Nutrition Facts : Calories 46.2, Fat 3.1, SaturatedFat 0.9, Cholesterol 106.4, Sodium 44.1, Carbohydrate 1.1, Fiber 0.2, Sugar 0.7, Protein 3.3

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