Tomatoes Stuffed With Eggs And Anchovies Receita

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.

Preparo 30 min
Cozimento 60 min
Calorias 217.7 kcal
Proteína 15g
Avaliação Seja o primeiro
Tomatoes Stuffed With Eggs And Anchovies 56

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Ingredientes para Tomatoes Stuffed With Eggs And Anchovies

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Como fazer 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

Perguntas frequentes

Quanto tempo leva para fazer Tomatoes Stuffed With Eggs And Anchovies?

Tomatoes Stuffed With Eggs And Anchovies leva cerca de 90 minutos do início ao fim — aproximadamente 30 minutos de preparo e 60 minutos de cozimento.

Quantas calorias tem Tomatoes Stuffed With Eggs And Anchovies?

Tomatoes Stuffed With Eggs And Anchovies tem aproximadamente 217.7 calorias por porção, com cerca de 15 g de proteína, 2 g de carboidratos e 27 g de gordura.

De quais ingredientes preciso para Tomatoes Stuffed With Eggs And Anchovies?

Os principais ingredientes de Tomatoes Stuffed With Eggs And Anchovies são Tomatoes, Dijon Mustard, Salt, Extra Virgin Olive Oil, Fresh Flat Leaf Parsley, Of Fresh Mint. Veja a lista completa com as medidas acima.

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