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Tomato Egg Cup

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Scooped tomato cups stuffed with egg- cheese mixture and baked.

This recipe has featured on the show Khanakhazana.

Preparation Time : 11-15 minutes

Cooking time : 6-10 minutes

Servings : 4

Tomato Egg Cup

Main Ingredients

Firm red tomatoes,

Cuisine

Continental

Course

Snack

Level Of Cooking

Medium

Ingredients

  • Firm red tomatoes
    4 large
  • Eggs
    4
  • Green capsicum diced
    1 medium
  • Salt
    to taste
  • Olive oil
    2 teaspoons
  • Mozzarella cheese cut into ¼ inch cubes
    50 grams
  • Black peppercorns
    5-6

Method

Step 1


Preheat the oven to 180°C.

Step 2


Cut a thin slice off the bottom of the tomatoes so that they can stand firmly. Cut off a slice off the top and scoop out the flesh and seeds.

Step 3


These can be used in some other dish. Retain the top slices. Place a few capsicum pieces at the base of ramekins. Sprinkle a little salt and olive oil.

Step 4


Place a few cheese cubes over the capsicum. Place the tomatoes over the cheese. Break one egg into each tomato. Sprinkle salt and crushed peppercorns.

Step 5


Keep the top slices at the side and cook in the preheated oven till the eggs are cooked and well set. Serve hot.

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