Souffle De Tomate (Tomato Souffle)

Total Time
Prep 20 mins
Cook 12 mins

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

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.


Most Helpful

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

K9 Owned July 23, 2012

These were pretty good. I think they needed salt though. I would advise salting the inside of the tomatoes before putting in the filling. Other than that, they were yummy! Made for ZWT 4.

Sarah in New York June 30, 2008

Clearly, I did not beat my egg whites enough. They failed to "rise" souffle style, and instead ended up with a very soft filling. We broiled these at the end to add some more browning. The taste was great and they are worth trying again. Made for ZWT 4 - Daffy Daffodils!

ElleFirebrand June 24, 2008

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