Souffle De Tomate (Tomato Souffle)

READY IN: 32mins
Recipe by Midwest Maven

Another recipe from the Earl Peyroux cookbook. He was a great French chef I remember seeing on PBS 20 or so years ago.

Top Review by K9 Owned

Thoroughly enjoyed this as a side dish. It has a lovely presentation and a nice but subtle taste. My tomatoes were the first of the local one available and very, very juicy. I drained off some of the juice but next time would allow them to drain for longer. I did add salt and pepper. Next time (there will definitely be a next time) I would consider adding other herbs such as basil and I think a couple of tbsp of parmesan would be a lovely addition. Thanks for sharing! Made for the Bistro Babes - ZWT 8

Ingredients Nutrition

  • 4 large tomatoes
  • 3 egg yolks
  • 2 tablespoons breadcrumbs
  • 1 tablespoon chives
  • 2 egg whites, beaten


  1. Halve the tomatoes and remove the seeds.
  2. Scoop out the pulp and chop very fine.
  3. Add the egg yolks and the bread crumbs to chopped tomato.
  4. Fold in beaten egg whites and spoon mixture into the tomato shells.
  5. Set them in a flat, oven-proof dish and bake at 375 degrees for 12 minutes.
  6. Serve immediately.

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