Prep 10 mins
Cook 30 mins
Czechoslovak cookbook, Joza Brizova.
- 8 tomatoes
- salt and pepper
- 1 cup grated swiss cheese or 1 cup cheddar cheese
- 1⁄4 cup butter
- 8 eggs
- 1 tablespoon minced parsley
- Cut out a circle at the stem end of tomatoes.
- Scoop out insides carefully.
- Sprinkle with salt and pepper.
- Put in 1/2 the cheese.
- Put in a bit of butter.
- Drop egg in each tomato.
- Season again.
- Sprinkle cheese and parsley.
- Bake in 350° oven for 30 minutes or till eggs are set.
Cute presentation. Had never had eggs or tomatoes together or even cooked tomatoes like this, was pretty good. Used a bit of parmesan in the bottom. Next time will use all cheddar I think. Omitted the butter, not on purpose but somehow missed it.
A very tasty dish which would be an excellent brunch dish served perhaps with grilled bacon, mushrooms and hash browns. I halved the recipe (for four people) and served these with Catherine Robson’s Lemon Risotto With Bacon & Mushroom Lemon Risotto With Bacon & Mushroom, for a casual evening meal. I added 2 cloves of minced garlic with the first lot of cheese, and I was careful to use really flavoursome tomatoes (not the visually perfect but tasteless supermarket variety) and free-range eggs with beautifully golden yolks, essential I believe to getting the best from a recipe like this. I also added a teaspoon of dried basil with the fresh parsley and cheese added in step 8. Thank you, dienia, for providing a yummy, easy-to-make recipe for my friends and me to eat in anticipation of a few relaxing days over the Easter break!