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Tomato Egg Cup

Scooped tomato cups stuffed with egg- cheese mixture and baked. This recipe has featured on the show Khanakhazana.

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Tomato Egg Cup
Main Ingredients Tomatoes, Eggs
Cuisine Fusion
Course Snacks and Starters
Prep Time 11-15 minutes
Cook time 6-10 minutes
Serve 4
Taste Mild
Level of Cooking Moderate
Others Non Veg
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Ingredients list for Tomato Egg Cup

  • 4 large Tomatoes
  • Eggs
  • 4 Eggs
  • 1 medium Green capsicum diced
  • to taste Salt
  • 2 teaspoons Olive oil
  • 50 grams Mozzarella cheese cut into ¼ inch cubes
  • 5-6 Black peppercorns

Method

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  1. Preheat the oven to 180°C.
  2. Cut a thin slice off the bottom of the tomatoes so that they can stand firmly. Cut off a slice off the top and scoop out the flesh and seeds.
  3. These can be used in some other dish. Retain the top slices. Place a few capsicum pieces at the base of ramekins. Sprinkle a little salt and olive oil.
  4. Place a few cheese cubes over the capsicum. Place the tomatoes over the cheese. Break one egg into each tomato. Sprinkle salt and crushed peppercorns.
  5. Keep the top slices at the side and cook in the preheated oven till the eggs are cooked and well set. Serve hot.

Nutrition Info

Calories 712
Carbohydrates 21.6
Protein 43.4
Fat 50.2
Other Fiber Vitamin B12- 3.6mcg
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