Ingredients for Tomatoes Stuffed With Eggs And Anchovies
- 4 large tomatoes (about 3 inches in diameter)
- Dijon Mustard
- 1/2 teaspoon salt
- Extra Virgin Olive Oil
- Fresh Flat Leaf Parsley
- Of Fresh Mint
- Fresh Basil
- Anchovies Packed In Oil
- 2 large eggs
- Lemons
- 12 capers
- Fresh Curly Leaf Parsley
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How to Make Tomatoes Stuffed With Eggs And Anchovies
- Preheat oven to 375°F (190°C).
- Slice the top off of 4 large tomatoes (about 3 inches in diameter).
- Using a spoon, gently remove the pulp and seeds, reserving about 1/2 cup of the pulp.
- Lightly salt the insides of the tomatoes and invert them on a plate lined with paper towels for 30 minutes to drain.
- In a medium bowl, whisk together 1 tablespoon Dijon mustard and 1/2 teaspoon salt until well combined.
- Add 2 tablespoons olive oil and whisk vigorously until emulsified.
- 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.
- Gently mix until everything is well combined. Stir in the reserved tomato pulp.
- Turn the tomatoes cut-side up and place them on a baking sheet.
- Fill each tomato with one-fourth of the egg and anchovy mixture.
- Top each tomato with a thin lemon slice.
- Decorate each with 3 capers and a small parsley sprig.
- Bake for 20-25 minutes, or until the eggs are set and the tomatoes are slightly softened.
- Serve warm or at room temperature.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
20g
Fat
15g
Carbs
2g
