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.
Calories339.1kcal
Proteins19grams
Fats30.1grams
Carbohydrates4.6grams
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.
- 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.
- Sea salt: to taste
- Herbes de Provence: pinch
- Mozzarella cheese: 4 pieces
- Vegetable oil: 2 tablespoons
