Tomatoes with Egg and Cheese

Description

This recipe won't take much time. I like this simple tomato with egg and cheese recipe for its versatility. You can serve the tomatoes raw or bake them in the oven first (no more than 10 minutes), but in summer I really don't like heating up the oven for nothing, so I don't bake the tomatoes—they're delicious as is. If you plan to serve tomatoes with egg and cheese at home as a main dish, plan for 2–3 large tomatoes per person; if you're serving them as an appetizer, one per person is enough. I hope you won't put off making it, because such a versatile appetizer quickly becomes a favorite. It comes together very quickly, looks beautiful, sets a festive mood, and whets the appetite too :) Serve the appetizer at the table.

Instructions

1. 1

   Step 1

   First, wash the tomatoes and cut off the tops.

2. 2

   Step 2

   Now, with a sharp knife, carefully cut out the core with the seeds, and place the tomatoes in a rimmed dish.

3. 3

   Step 3

   You can add the tomato cores to the filling, or discard them — it's up to you.

4. 4

   Step 4

   So, let's work on the mince. Boil the eggs hard so the yolks are fully cooked.

5. 5

   Step 5

   Once the eggs are boiled and cooled, finely chop the eggs, herbs, and hard cheese, or process them together in a blender.

6. 6

   Step 6

   Also add mayonnaise, salt, and pepper to the filling, and mix thoroughly. Spoon the filling into the tomato cups, and garnish each one with herb leaves.