
In search of more ways to eat tomatoes, lest we get bored with the excesses of summer, I found a couple recipes for stuffed tomatoes. I've never tried stuffing tomatoes before. The deterrent was the daintiness. It didn't seem like stuffed tomatoes would be filling and I was afraid to cover up the amazing flavor of garden fresh tomato with something as mundane as bread crumbs.
I took all my cookbooks off the shelf and put them on the bed and then sat in the middle and one by one checked for stuffed tomato recipes. In the end, there weren't that many cookbooks with stuffed tomato recipes. I did find two that I was excited about. One in the Blueberry Hill Cookbook and one in Nourishing Traditions. The first was simply egg with cheese and chives on top and the second was a bread crumb stuffing. They turned out very good individually but together they were amazing. The egg kind of poached in the tomato cup and the bread crumbs soaked up a little moisture making a stuffing. Together they balanced the carbohydrate and protein with the acid tomato making a completely delicious meal.

The following recipe is for the combo of egg and bread crumb stuffed tomatoes. It makes two dinner sized servings or four side dishes.
Stuffed Tomato Combo
8 large ripe tomatoes
4 eggs
2 slices of whole grain bread
2 tablespoons butter, softened
2 tablespoons chives, chopped
1 tablespoon fresh basil
1 tablespoons fresh parsley
4 tablespoons grated Parmesan cheese
Salt and pepper to taste
Step 1: Cut the blossom ends off the tomatoes and scoop the insides out being careful not to pierce the walls of the tomato. Lightly salt the insides of the tomatoes and place them in a buttered casserole. The tomatoes should fit snugly so they can't slide around much.
Step 2: Chop the bread in a food processor until it is fine crumbs. Add butter, 2 tablespoons of Parmesan cheese, basil and parsley. Pulse a few times to blend it all together. Set aside.
Step 3: Drop an uncooked egg - careful, don't break it! - into four tomatoes. Sprinkle a half tablespoon of grated Parmesan cheese and some chives over each egg. Then fill the remaining tomatoes with bread crumb mixture. Top each cup with half tablespoon Parmesan cheese.
Step 4: Bake at 350F for 20-30 minutes or until eggs are set.
It's tomato time here on my blog. This month I'll be looking at different ways to preserve and eat tomatoes. Check out my first post where there are lots of inspiring comments for how to enjoy tomatoes. I am also adding links to the tomato posts as they are published so you will be able to find them together. Check it out here: Tomato Recipes and Ideas.
This post was submitted to: wildyeastblog.com
It's tomato time here on my blog. This month I'll be looking at different ways to preserve and eat tomatoes. Check out my first post where there are lots of inspiring comments for how to enjoy tomatoes. I am also adding links to the tomato posts as they are published so you will be able to find them together. Check it out here: Tomato Recipes and Ideas.
This post was submitted to: wildyeastblog.com
Wow, that really does look like a fancy meal! Like you, I'm running out of ways to use up my fresh tomatoes, and this is a great idea!
ReplyDeleteHelllllo dinner, I love it - I am so going to bake in egg in my next tomatoes.
ReplyDeleteever since the egg scare I have seen more egg recipes lately....
ReplyDeletethis one however is unique - great job!
Wonderful idea, full of flavour.
ReplyDeleteI love the idea of the egg, looks like a great breakfast!
ReplyDeletelooks great,love your tomatoes:))
ReplyDeleteThis looks so great!!! I make something very similar to this and I think I need to try this recipe now!
ReplyDeleteLooks great! Gotta try your recipe, It looks simple and healthy.
ReplyDeleteI love stuffed tomatoes, these look great!
ReplyDeleteThese look amazing. Man I want some for lunch today. I wish I had more big tomatoes on hand.
ReplyDeleteWow - this looks amazing - the egg baked right in the tomato. I'm totally going to try it! I have made Ingrid Hoffman's "tango Tomatoes" stuffed with a chorizo-onion-pepper-breadcrumb-cheese mixture and they are divine (and a meal in and of themselves) - so happy to have a new option!
ReplyDeleteThis looks like a really wonderful dish for brunch and the presentation is stunning!
ReplyDeleteOoh, this looks great! I'm always looking for new healthy breakfast ideas! :)
ReplyDeleteMy lord, Foy, where the heck are you getting all of these tomatoes? That's a better eggy in a basket than I've seen...
ReplyDeleteTotally fabulous! My tomato addicted daughter is going to love these and so will I!
ReplyDeleteOh wow, that looks delicious!
ReplyDeleteLove the photos and the recipe sounds delicious! I'm certainly going to try it!
ReplyDeleteSo what if I wanted to make this is say...December, but I didn't want to make it with crappy grocery store tomatoes. What would happen if I scooped out some garden tomatoes now and froze them for making stuffed tomatoes later?? Think it would work?
ReplyDeleteThese look great! Two of my favorites - tomatoes and eggs.
ReplyDeleteThe egg stuffed tomatoes are a great idea...I've never seen that. Hello, brunch menu!
ReplyDeleteThey both look amazing! Buzzing away!!! :)
ReplyDeleteI must do the uncooked egg next time.
ReplyDeleteDr.Sameena Prathap8/27/2010
Hi Foy,
ReplyDeleteThat was a great recipe...Will try it out!!!
Sameena@http://www.myeasytocookrecipes.blogspot.com
I love the idea of the egg in the tomato. Would have never thought of that. Another idea is to use rice...I'll bet a creamy mushroom risotto in there would be phenomenal.
ReplyDeleteWhat a gorgeous idea to use eggs to stuff tomatoes!!!
ReplyDeleteI love eggs in soup and in dishes like this. Baking eggs with tomatoes is drool invoking for me. Of course, I'd hide some chiles in there somewhere. ;)
ReplyDeleteThis looks unbelieveable. I love soft eggs and warm tomatoes, but had never thought of putting them together! Can't wait to try it, and thank you for contributing to Simple Lives Thursday!
ReplyDeleteThese look lovely Foy! Eggs in anything are wonderful :D
ReplyDeleteI love that you compared both recipes.. :) Thanks for sharing.
ReplyDeleteThe egg one is calling to me. I think I saw my name on it.
ReplyDeleteTomatoes filled with bread or eggs sounds great for a brunch, too. What a great recipe.
ReplyDeleteThese look great! Thanks for linking up this week at the Backyard Farming Connection Hop - hope to see you next week :)
ReplyDeleteYum.... I'm drooling on my keyboard....
ReplyDeleteYour Stuffed Tomatoes look awesome, very different and full of flavor. Enjoy your weekend and thank you so much for sharing with Full Plate Thursday.
ReplyDeleteCome Back Soon!
Miz Helen
Looks delicious! When I "smoosh" recipes, they always end up better than the original, too. thanks so much for sharing on Busy Monday!
ReplyDeleteThey look amazingly good..I always wanted to try stuffed tomatoes so here I go...next on my list...thank you for sharing the recipe...I'm your newest follower..Happy Tuesday. with love Janice
ReplyDelete