Caprese ball from the oven in Fiefhusen style

Ingredients for 4 servings:

• 4 large tomatoes, ripe, approx. 160 – 190 g per tomato
• 1 ball of buffalo mozzarella
• 4 m.-sized eggs
• n. B. Sea salt and pepper, black
• 1 handful of Emmental cheese, grated
• 1 pot of basil
• Olive oil, extra virgin

Instructions

Working time approx. 15 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes

For those who find the normal tomato-mozzarella-basil too boring.

The tomatoes should be the size of a standard apple, as you need space to accommodate the contents. Lay the well-washed tomatoes on their side and cut off the top with the stem at about 3/4 of the height. Remove the stem from the top using an apple corer or a kitchen knife. Now you need to test whether the remaining tomato can stand stably on the lid. If not, cut a little more with a kitchen knife until the tomato sits securely on the stand. Repeat this step for all four tomatoes. Drizzle a baking dish with a little olive oil and place the tomato stands cut-side down in the dish. Scoop out the tomatoes with a spoon and remove the seeds, cores, and liquid. Quarter the mozzarella; one quarter for each tomato. Finely dice the mozzarella and roughly chop the basil. Line each tomato with half of the mozzarella cubes and sprinkle some basil on top. Then break the egg into the tomato. Season the egg with salt and pepper and sprinkle with basil again (if desired, briefly crack the egg – this will create a scrambled egg instead of the egg white and yolk – it’s a matter of taste). Sprinkle the remaining mozzarella on top. Top with grated Emmental cheese and a few drops of olive oil. Place the tomatoes on the lid racks in the baking dish. Place the dish in a preheated oven at 200°C (top/bottom heat) for 20 minutes. After baking, remove from the oven and carefully arrange on plates. Let cool for about 5-10 minutes. Finally, grind some pepper over the top and sprinkle with chopped basil. Serve with freshly baked ciabatta and a dry red wine. Note: For this recipe, please buy good organic quality and, if possible, locally sourced.