Sunday, July 4, 2010

Recipe: Stuffed Tomato

This is another recipe from my friends & No. 1 CSA folks.
Don & Kathy Sargent

This is a great breakfast/brunch meal or nice for anytime.


Stuffed Tomato
Makes 4 servings

4 large ripe tomatoes
Salt and freshly ground pepper to taste
2 tablespoons olive oil
4 medium eggs
4 tablespoons feta cheese
1 pound spinach

Preheat oven to 425 degrees. Cut off tomato tops and set aside (may be used later as garnish). Run a paring knife around the inside edge of the tomato and scoop out insides, creating a tomato shell. Sprinkle the insides with salt and pepper and turn the tomatoes upside down on a towel to dry and drain out any excess liquids.

In the meantime, steam or sautee the spinach. To steam, fill a pan with a thin layer of water and bring to a boil. Turn off the burner, add the spinach and cover the pan until the spinach wilts. Drain out excess water once the spinach is cooked. Stand the tomatoes right side up in a pan, and place approximately 1/4 cup spinach into the bottom of each, pressing down to make room for other ingredients. Break an egg inside each tomato shell. Sprinkle with salt and pepper and feta cheese. I have also made this with grated sharp cheddar and with grated Swiss. Place in the oven and bake for 20 to 25 minutes. Do not let the yolks become too firm. Serve immediately.

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