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                                    STACEYALISHA
                                
                            Stuffed tomatoes with egg
Perfect for the Easter breakfast! Delicious tomato from the oven filled with egg.
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                    Ingredients
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.
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Nutrition
                                165Calories
                            
                            
                                Sodium7% DV175mg
                            
                            
                                Fat15% DV10g
                            
                            
                                Protein20% DV10g
                            
                            
                                Carbs3% DV8g
                            
                            
                                Fiber8% DV2g
                            
                        
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