Tomatoes stuffed with eggs
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Light breakfast or dinner of roasted tomatoes stuffed with eggs.
Ingredients:
Procedure:
1. Wash the tomatoes, dry them, stand them up stem side up, cut off the tops and hollow out the centres
2. Then put the tomatoes on a baking tray lined with baking paper, salt and pepper the outside and inside, crack an egg into each tomato and put a piece of butter, add a little salt and cover the tops again
3. Place in a preheated oven at 200 °C (180 °C hot-air) and bake for 20 to 25 minutes until the eggs are done
4. Serve the roasted tomatoes with buttered toasted bread and a slice of ham.
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