Tomatoes Stuffed With Eggs and Anchovies

Total Time
Prep 1 hr
Cook 0 mins

This is the only recipe among my posted that I have not personally tried, but we tomato lovers all know that a tomato is a tomato is a tomato. From The Kitchen Library.

Ingredients Nutrition


  1. Slice the top off of each tomato. Using a spoon, gently remove the pulp and seeds. Lightly salt the insides and then invert onto a plate for 30 minutes to drain.
  2. In a small bowel stir together the mustard and salt to taste until well mixed. Add the oil and stir vigorously until blended. Add the flat-leaf parsley, mint, basil, anchovies and eggs, mix well.
  3. Turn the tomatoes cut side up and place on a serving dish. Fill each tomato with one-fourth of the mixture. Place l lemon slice atop each tomato. Decorate each slice with 3 capers and a parsley leaf and serve.
Most Helpful

So,so flavorful. I will add just a touch of capers in the egg mix next time, not just as a garnish.

MsPia August 08, 2012

Pleasantly surprised. I did add a little onion which I think it needed, shallot for a mild flavor. I also did them in tomato halves. Cut the bottom off so it stayed up right and then scooped out the halves. I really enjoyed it. Roasting the tomato halves for just a minute seems to help a bit just to soften lightly.

SarasotaCook December 06, 2009