Eggs Stuffed Tomatoes

Ingredients

• Tomato2 count (260 g)
• Ham1 slice (30 g)
• Egg2 count (110 g)
• Butter1/2 tablespoon (15 g)

Instructions

1. 1

   Step 1

   Clean the tomato, cut off the top and hollow out. Season to taste.

2. 2

   Step 2

   Leave it upside down on a tray for 10 minutes to release all the liquid.

3. 3

   Step 3

   Cut the ham into small pieces and mix with the previously beaten eggs.

4. 4

   Step 4

   Melt the butter and brush inside the tomato with 2/3 of the butter.

5. 5

   Step 5

   Place the tomato in a buttered baking pan and stuff with the eggs. Season with salt and pepper.

6. 6

   Step 6

   Bake in a preheated oven at 392 °F (200 °C) for 5-7 minutes or until the egg sets.

7. 7

   Step 7

   Remove from the oven and serve.

8. 8

   Step 8

   If there is beaten egg remaining, place in a small container and bake in the oven.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Eggs Stuffed Tomatoes can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.