Stuffed tomatoes with egg

Name: stuffed tomatoes with egg
Cook time: 15 min
Total time: 45 min
Yield: 4
Ingredients: 1 slice old white bread; 25 g goat cheese 45 variations possible; 2 el fresh basil; 4 tomato firm; 1 Red onion; 4 medium sized egg; 1 el traditional olive oil

Perfect for the Easter breakfast! Delicious tomato from the oven filled with egg.

Ingredients

Kitchen Stuff

1 food processor
1 low oven dish

Directions

Preheat the oven to 175 ° C.
Grate the goat's cheese. Cut the basil into fine strips. Slice the onion very finely.
Cut a cap from the round side of the tomatoes and hollow out the tomatoes with a teaspoon.
Sprinkle the inside of the tomato with salt and pepper and let the tomatoes drain 5 minutes on kitchen paper.
Crumble the slices of bread (with crust!) Into the food processor.
Mix the bread crumbs with the onion, basil and the grated cheese. Season the mixture with pepper and salt.
Dab the inside of the tomatoes carefully dry with some kitchen paper and place them in the greased oven dish.
Break an egg above each tomato and let the egg slip into the tomato. Cover the egg with a thick layer of bread crumbs. Sprinkle with some olive oil.
Fry the tomatoes in the oven for 30 minutes until golden brown and done.