Eggs in the beef tomato

Ingredients for 4 servings:

• 4 large beefsteak tomatoes
• Salt
• pepper
• 1 tsp oregano
• 200 g ham, cooked, sliced
• 4 eggs
• 4 tsp Parmesan, grated
• 4 tsp butter
• 2 tbsp olive oil
• 1 tbsp vinegar (red wine vinegar)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Wash the tomatoes and cut off one of the tops. Remove the seeds with a teaspoon and scoop out the flesh. Place the tomato tops and flesh in a tall bowl, puree with an immersion blender, and set aside. Season the hollowed-out tomatoes with salt and pepper and sprinkle with oregano. Cut the ham into thin strips, leaving no fat on the edge, and stuff them into the tomatoes. Preheat the oven to 180°C. Slide a beaten egg into each tomato, season lightly with salt, and sprinkle with Parmesan cheese. Place 1 teaspoon of butter on each. Place the tomatoes on a baking sheet or in a baking dish. Place on the middle rack of the oven and let the eggs set for 12-15 minutes. Meanwhile, season the pureed tomato flesh with olive oil and red wine vinegar, salt, and pepper, and serve with the stuffed tomatoes.