Easter eggs in tomato-red shells

Ingredients for 6 servings:

• 6 large beef tomatoes, firm
• 6 tbsp breadcrumbs
• 1 large potato(s), floury, finely sliced
• 3 slices of cooked ham, cut into small squares
• 150 g leaf spinach, cut into fine strips
• salt and pepper
• Paprika powder
• nutmeg
• some Worcestershire sauce
• 6 eggs, size S
• 6 tbsp olive oil
• 3 tsp Parmesan, grated
• some carrots, finely chopped
• some basil leaves

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

The traditional dish “Spinach, potatoes, fried egg” in seasonal presentation

Cut a top off the tomatoes to create a jagged edge and set the tops aside. Then scoop out the tomato core with a spoon. Add a tablespoon of breadcrumbs to each tomato and place a layer of potato slices at the bottom of the tomato. Place a layer of cooked ham squares on top. Season the spinach with pepper, salt, and season, and stuff the tomatoes into the mixture. Finish with a small splash of Worcestershire sauce. Finally, cover the spinach with a layer of potato slices and carefully break an egg into each tomato. Pour half of the olive oil into a baking dish, add the tomatoes, place in a cold oven, and bake at 180°C for 25 to 30 minutes, until the egg white is set. Five minutes before the end of the cooking time, drizzle the egg with the remaining olive oil and sprinkle each with 1/2 teaspoon of grated Parmesan cheese. Remove the stem from the tomato tops and replace them with a rolled-up basil leaf. Arrange the tomatoes on plates and garnish with the remaining basil leaves and carrots. Tip: The vegetable filling can be customized to your taste. Variations include thinly sliced ​​leeks (just the stems) or finely diced zucchini and onions.