Tomato Egg Cup Scooped tomato cups stuffed with egg- cheese mixture and baked. This recipe has featured on the show Khanakhazana. By Sanjeev Kapoor 05 May 2016 in Recipes Course New Update 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 Advertisment 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 Advertisment Preheat the oven to 180°C. 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. 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. 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. 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 #Black peppercorns #Eggs #Green capsicum #Mozzarella cheese #Olive oil #Salt #Tomatoes Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article