How to make tomatoes stuffed with eggs, recipe including cooked ham and grated parmesan among the ingredients, quick and easy preparation with oven cooking.
Ingredients for 6 portions
- 80 gr. of grated Parmesan cheese
- 1/2 dl of cream
- 2 tablespoons of extra virgin olive oil
- 20 g of butter
- 8 medium-sized tomatoes
- 6 eggs
- 100 g of cooked ham in a single slice
- 2 shallots
- 1 bunch of parsley
- salt and pepper
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How to prepare stuffed tomatoes with eggs
First of all wash the tomatoes and, after drying them, cut the upper cap, then empty them of the internal pulp.
Proceed with the dicing of the ham, then peel the shallots and, after washing them, cut them into thin slices.
In a bowl, beat 4 eggs and only 2 yolks, set aside the egg whites of the latter for later, with a pinch of salt and pepper, adding the cream.
Melt the butter in a non-stick pan to put on the fire, add the egg and cream mixture, stirring quickly with a wooden spoon, keeping the stove set to the minimum, cook as needed, keeping the egg and cream mixture soft.
Remove from the heat and put everything inside the empty tomatoes and transfer them to an oven dish. Whisk the two egg whites, previously set aside, with a pinch of salt and adding the grated Parmesan cheese.
Distribute the resulting mixture on the tomatoes and introduce the baking dish in the preheated oven at 220 ° C, cook for about 15 minutes, until the top surface of the tomatoes becomes golden.
In a pan with a little oil, brown the sliced shallots without letting them brown, add the diced cooked ham and brown them for 2 minutes.
At this point distribute the mixture of shallots and cooked ham on the bottom of a serving tray, and arrange the stuffed tomatoes on top, sprinkling them with nice washed and finely chopped parsley.
This dish should be served lukewarm.
