Baked tomatoes with egg under a cheese crust
2 servings
30 minutes
Baked tomatoes with egg under a cheese crust is a refined and easy-to-make dish of Spanish cuisine that combines the tender texture of baked tomatoes with the rich flavor of melted cheese. Spaniards love simple yet rich dishes, and this recipe is a vivid embodiment of their culinary mastery. The sweet juiciness of the tomatoes perfectly harmonizes with the egg cream inside, while the golden cheese crust adds a special charm. The dish is served hot, complemented by fresh herbs, and is suitable for both a cozy breakfast and a light dinner. This recipe can surprise guests and is an excellent option for those looking for original ideas for casseroles. The wonderful combination of ingredients makes it hearty yet light and delicate.
1
Cut a small funnel on top of a medium-sized tomato, removing the stem and hollowing out the inside (like a pepper) with a teaspoon. Place the tomatoes on a baking sheet, greasing the area where they will sit with vegetable oil.
- Tomatoes: 4 pieces
2
Pour tomato juice into a heated pan to fill the surface by 2-3 millimeters and bring to a boil. Then, use a teaspoon to fill each tomato about halfway.
- Tomato juice: 0.5 l
3
Pour 1 egg into each tomato. Let the white spill out a little, the main thing is that the yolk stays inside.
- Chicken egg: 4 pieces
4
Sprinkle grated cheese on top of the tomatoes (it's better to grate it on a coarse grater). And add a little salt and pepper to taste.
- Soft cheese: 300 g
- Salt: to taste
5
Preheat the oven and place the baking tray in for 20 minutes. After that, stir inside each tomato a little with a knife and send it back for another 10 minutes.
6
You can also add herbs when serving the dish.