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Eggs stuffed with cheese, olives and tomatoes. Stuffed tomatoes for a snack

Hearing the name of the dish “stuffed tomatoes”, many immediately begin to develop an appetite, and fantasy draws difficult process cooking a dish that contains a huge variety of different ingredients.
Hearing the name of the dish “stuffed tomatoes”, many immediately begin to develop an appetite, and fantasy draws a complex cooking process, in which there are a huge variety of different ingredients. However, as practice shows, even the most complex dish not always the most delicious. Tomatoes are an example of this. stuffed with eggs and garlic. It's pretty original recipe making traditional scrambled eggs that end up with a delicious tomato flavor. In addition, tomatoes stuffed with eggs and garlic are a dish that can be prepared in a matter of minutes when guests are already on the doorstep.

To cook tomatoes stuffed with eggs and garlic, we need:

600 grams of fresh tomatoes;
three chicken eggs;
a few cloves of garlic;
mayonnaise, ideal if you make your own mayonnaise, but if you simply don’t have one in your refrigerator, store-bought mayonnaise will do;
salt and pepper.
As a decoration, we need parsley or dill.

We boil the eggs in salted water for ten minutes, after which we fill them with cold water, this measure will allow us to easily get rid of the shell without damaging the integrity of the protein. Grind the peeled eggs.
Add the chopped onion to the chopped eggs and season the mass with mayonnaise, using only three-quarters of the rate indicated in the recipe, add salt and pepper to your own taste. We mix everything thoroughly.
We wash fresh and ripe tomatoes under running water, remove the stalk and cut off the top of each tomato. To prevent food from disappearing, the cut parts of the tomato can be finely chopped and added to the egg mixture. Then, using a regular tablespoon, remove the entire inside of the tomato, which we lightly sprinkle with salt from the inside.
Tomatoes are prepared, you can start filling the tomatoes with minced meat. It is quite convenient to stuff tomatoes with a teaspoon, it turns out much neater and more beautiful. After the tomatoes are filled with minced eggs and garlic, set them on a dish, sprinkle with finely chopped herbs and pour a thin stream of mayonnaise remaining after filling the filling.
Tomatoes stuffed with eggs and garlic are ready, and you will agree that it is very easy to cook them.

We recommend: Tomatoes, stuffed with herbs

Ingredients:
tomatoes - eight pieces
garlic - 2 cloves
parsley - 2 bunches
mayonnaise - 100 grams
olive oil - two tablespoons
salt - to taste
Cooking method:

Wash and dry tomatoes. Cut off the top of each tomato and scoop out the pulp, juice and seeds with a teaspoon.

Wash parsley, dry, chop and crush in a mortar along with garlic and olive oil. Add salt and mix well.

Fill the tomatoes with the prepared filling and put on a dish, decorate with mayonnaise net and refrigerate for 1 hour so that the tomatoes are saturated with the aromas of parsley and garlic.

The recipe for Tomatoes stuffed with herbs is prepared for you by our culinary site

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A popular appetizer of stuffed tomatoes with egg and aioli - garlic-olive sauce is simply delicious and beautiful. Try it for sure, you will love it! How to cook tomatoes stuffed with eggs, see below ...

Cooking time: 15 minutes.

INGREDIENTS

For 8 servings you will need the following products:

8 small tomatoes;
4 eggs, hard boiled, chilled and peeled;
6 art. l. aioli or mayonnaise salt and freshly ground black pepper;
1 st. l. fresh parsley, chopped olive oil.

COOKING

First you need to prepare the tomatoes, for this you need to make an “X” cut on the tomato with a knife, and clean the insides. Then place each tomato in boiling water for about 10 seconds, and immediately dip in cold water. After that, the skin of the tomato should easily come off.
Cut off the top of the tomato, set aside, it will still come in handy. Clean out the insides and seeds from the tomato, if any. Season with salt and pepper. To make the tomatoes stand evenly, you can slightly cut off the bottom of them.
In a small bowl, mix the chopped eggs with the aioli or mayonnaise. Season with salt and pepper, sprinkle with parsley. Fill the tomatoes with the prepared mixture, put the cut tops on top.
If stuffed tomatoes are prepared in advance, then in order to keep them in fresh you need to lightly sprinkle them with olive oil and cover with plastic wrap.

Enjoy your meal!

Step 1: Prepare the tomatoes.

For cooking this dish need very large tomatoes round shape and without external defects. Rinse vegetables first warm water, erasing with a palm or a soft sponge all the dirt. After carefully cut off the hat with a tail and, using a teaspoon, remove the pulp with seeds from the tomato. Be very careful when doing this and do not damage the peel, otherwise the egg will simply leak out during cooking.

Step 2: prepare green onions.

Rinse the green onion shoots with running water and shake off excess moisture. Then lay the greens on a cutting board and chop it very finely with a knife.

Step 3: Stuff the tomatoes with eggs.

Grease a heat-resistant baking sheet vegetable oil and place the tomatoes cut side up on it. Crack an egg into each and top with salt, ground black pepper and a little green onion to taste. Important: fix the tomatoes so that they do not fall during cooking, you can, for example, simply use a very narrow baking sheet.

Step 4: Bake the tomatoes stuffed with eggs.

Set the oven to preheat to 190 degrees Celsius. When he gets to desired temperature, put a baking sheet with tomatoes in it, fixing it at a medium height, and bake for 25-30 minutes. During this time, the top of the vegetables should be lightly browned, and the vegetables themselves should become softer, while the egg will completely curl up and bake.

Step 5: Serve the tomatoes stuffed with eggs.

Ready-made tomatoes stuffed with eggs, remove from the baking sheet and arrange on portioned plates. Serve them with savory croutons, homemade garlic buns, or just plain toast, and don't forget to make your favorite. morning drink be it coffee, tea or freshly squeezed fruit juice. As nice addition can also be cooked hastily salad from fresh vegetables. That's all, enjoy breakfast and recharge your batteries to make all your dreams come true today.
Enjoy your meal!

As a filling, you can use ham, cheese, bacon or smoked chicken, just first put the selected ingredient on the bottom of the tomato, and only then break the chicken egg there.

You can also make a similar snack from small cherry tomatoes, but in this case, use quail eggs and reduce baking time.

Ready stuffed tomatoes, as soon as you take them out of the oven, sprinkle with a little grated cheese, this will make your dish more appetizing and flavorful.

The stuffing for a tomato can be very diverse, so try, experiment, choose what you like best.

A great snack for the holiday table, which is popular at any time of the year, but you can often see such an appetizer in the summer, when tomatoes are tasty, juicy and inexpensive. For fresh tomatoes you can choose the most different fillings: mushrooms, vegetables, cereals, meat and legumes. You can also serve stuffed tomatoes fresh or bake them in the oven or microwave. To make the dish look more aesthetically pleasing and appetizing on the table, choose tomatoes of the same size, round shape, without spots or any other damage to the skin.

Ingredients

4-5 tomatoes
4 chicken eggs
100 g hard cheese
3 cloves of garlic
2-3 tbsp. l. mayonnaise
1/3 tsp ground black pepper
1/4 tsp salt
greens before serving

Cooking

1. First, let's prepare the filling for tomatoes. Chicken eggs boil hard in salted water, then cool and remove the shell. Grate the eggs on a fine grater - so the filling will turn out to be more tender, you can even say pasty.

2. hard cheese grate also on a fine grater. The type of cheese does not really matter, you can take fresh or salty cheese. Choose sweetish only if you are a fan of it.

3. In a bowl with grated filling, add mayonnaise of any fat content (it can be replaced with sour cream), also add black pepper and salt, mix everything.

4. Take medium-sized tomatoes and remove the place where the stalk was attached, then carefully cut out the core with a spoon or knife, remove the seeds.

5. Using a teaspoon, fill impromptu tomato cups with stuffing, to the very top. The filling can be slightly tamped.