Baked Stuffed Tomato


This simple meal is extremely versatile, basically anything you might want to slosh around with an egg in a tomato is free game. Have a favorite quiche filling? Use it! I prefer a stuffed tomato to a stuffed bell pepper because it cooks faster and is more tender.

Stuffed Tomato

Preheat oven to 400 F

Cut a hole in the top of  and remove the interior of

2 large tomatoes (such as beef steak)


2 shallots, finely cut

In a separate bowl, mix

2 eggs (1 egg per tomato)

The following are what I used for the pictured stuffed tomato

1/4 tsp Cayenne

1/4 tsp Salt (or to taste)

1/2 tsp Black Pepper

1/2 tsp Oregano

1 tbsp half-n-half (or milk, cream)

1/2 cup crumbled feta

Bake for 20-25 minutes until the tomato splits and the top is slightly browned

photo 3 (1)

 What other fillings would you try? Let me know in the comments!

Gruyère, basil, and caramelized onions?

photo 2


One thought on “Baked Stuffed Tomato

Would you cook this?

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s