Stuffed tomatoes

Ingredients for 4 servings:

• 8 large tomatoes (vine tomatoes)
• 12 eggs
• 40 ml milk
• salt and pepper
• Parsley
• Chives, fresh
• Butter, for frying

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 55 minutes

Fast, tasty and vegetarian

First, preheat the oven to 180°C (top and bottom heat). First, wash the tomatoes thoroughly, but don’t remove the stem! Trim the bottom of the tomato so that it stands securely and doesn’t tip over. Cut off as little as possible. Then cut off a small lid and carefully hollow out the tomato. It’s a good idea to place the tomatoes on a baking tray lined with baking paper at this point. For the filling, scramble the eggs, preferably however you like them. Nevertheless, here’s a quick reminder of how I always do it for this recipe: Whisk the eggs with the milk and season with a pinch of salt and two pinches of pepper. Then place them in a pan in which you have previously gently heated oil or butter. Allow to set over medium heat, stirring occasionally. Then pour the scrambled eggs into the raw tomatoes. Now the tomatoes need to cook in the oven. Meanwhile, wash the parsley and chives, shake them dry, and chop/finely chop. (You can also use dried parsley for this recipe.) After about 10 minutes, remove the tomatoes from the oven, place them on a plate, and sprinkle with parsley and chives to taste.