Light breakfast

4 servings

20 minutes

Tomatoes stuffed with egg and mozzarella. The tomatoes should be ripe but firm so that they can retain their shape after being in the oven.

Energy value per serving

• Calories: 339.1
• Proteins: 19g
• Fats: 30.1g
• Carbohydrates: 4.6g

Ingredients

• Tomatoes: 4 pc
• Chicken egg: 4 pc
• Mozzarella cheese: 4 pc
• Vegetable oil: 2 tbsp
• Sea salt: to taste
• Provencal herbs: pinch

Cooking steps

1. Wash the tomatoes, cut off the top so that the tomatoes remain whole. Use a teaspoon to scoop out the pulp and crack an egg into each tomato.

   Required ingredients:

   • Tomatoes: 4 pieces
   • Chicken egg: 4 pieces

2. Salt the preparations and sprinkle with spices, place a ball of mozzarella on each. Arrange the tomatoes on a baking sheet and put them in the oven. Bake for 10 minutes in a well-heated oven. Sauté spinach lightly in vegetable oil and serve as a side dish.

   Required ingredients:

   • Sea salt:  to taste
   • Provencal herbs:  pinch
   • Mozzarella cheese: 4 pieces
   • Vegetable oil: 2 tablespoons