Tomatoes Stuffed With Eggs And Anchovies Recette

A burst of Mediterranean flavor! This vibrant recipe transforms juicy tomatoes into delightful vessels for a creamy egg and anchovy filling. Perfect as a light lunch, appetizer, or unique side dish. This recipe is inspired by classic Mediterranean flavors, bringing together the richness of anchovies, the freshness of herbs, and the sweetness of ripe tomatoes. Easy to follow instructions for a truly unforgettable culinary experience.

Préparation 30 min
Cuisson 60 min
Calories 217.7 kcal
Protéines 15g
Note Soyez le premier
Tomatoes Stuffed With Eggs And Anchovies 57

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Équipe éditoriale cuisine de Forktionary

L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour Tomatoes Stuffed With Eggs And Anchovies

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Comment préparer Tomatoes Stuffed With Eggs And Anchovies

  1. Preheat oven to 375°F (190°C).
  2. Slice the top off of 4 large tomatoes (about 3 inches in diameter).
  3. Using a spoon, gently remove the pulp and seeds, reserving about 1/2 cup of the pulp.
  4. Lightly salt the insides of the tomatoes and invert them on a plate lined with paper towels for 30 minutes to drain.
  5. In a medium bowl, whisk together 1 tablespoon Dijon mustard and 1/2 teaspoon salt until well combined.
  6. Add 2 tablespoons olive oil and whisk vigorously until emulsified.
  7. Stir in 1/4 cup chopped flat-leaf parsley, 1 tablespoon chopped fresh mint, 1 tablespoon chopped fresh basil, 4 oil-packed anchovy fillets (drained), and 2 large eggs, lightly beaten.
  8. Gently mix until everything is well combined. Stir in the reserved tomato pulp.
  9. Turn the tomatoes cut-side up and place them on a baking sheet.
  10. Fill each tomato with one-fourth of the egg and anchovy mixture.
  11. Top each tomato with a thin lemon slice.
  12. Decorate each with 3 capers and a small parsley sprig.
  13. Bake for 20-25 minutes, or until the eggs are set and the tomatoes are slightly softened.
  14. Serve warm or at room temperature.

Nutrition Information (Approximate per serving)

Sodium

9 g

Sugar

20g

Fat

15g

Carbs

2g

Recipe Categories (Choose a category and find related recipes!)

Starters Appetizers & Snacks Main Courses Lunch Main Dish / Dinner Sweets & Sides Side Dishes Seafood European Italian Mediterranean Gluten Free Summer Recipes Baking

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Main Dish Salads Vegetables American Southern United States Easy Dietary One Dish Meal Inexpensive Tomatoes Brunch Taste Mood 3 Steps Or Less

Questions fréquentes

Combien de temps faut-il pour préparer Tomatoes Stuffed With Eggs And Anchovies ?

Tomatoes Stuffed With Eggs And Anchovies prend environ 90 minutes du début à la fin — environ 30 minutes de préparation et 60 minutes de cuisson.

Combien de calories contient Tomatoes Stuffed With Eggs And Anchovies ?

Tomatoes Stuffed With Eggs And Anchovies contient environ 217.7 calories par portion, avec environ 15 g de protéines, 2 g de glucides et 27 g de lipides.

De quels ingrédients ai-je besoin pour Tomatoes Stuffed With Eggs And Anchovies ?

Les principaux ingrédients de Tomatoes Stuffed With Eggs And Anchovies sont Tomatoes, Dijon Mustard, Salt, Extra Virgin Olive Oil, Fresh Flat Leaf Parsley, Of Fresh Mint. Consultez la liste complète avec les quantités ci-dessus.

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