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Stuffed tomatoes with baked eggs
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4 No.1 Jack Hawkins Tomatoes
2 cloves garlic, finely chopped
1 tbsp extra virgin olive oil
½ tsp caster sugar, to taste
300g pack cauliflower & kale couscous
25g basil, shredded
4 Essential Free Range White Eggs
Pinch cayenne or hot chilli powder
Salad leaves and bread to serve (optional)
1. Preheat the oven to 200°C, gas mark 6. Cut the tops from the tomatoes, then scoop out the insides and set aside.Remove any tough green cores, then chop the flesh. Tip into a saucepan, add the garlic and 2 tsp oil, then boil for 10 minutes until thickened and saucy. Season and add sugar to taste.
2. Heat the couscous according to pack instructions, then stir into the tomato pan. Add most of the basil. Spoon into the tomato shells, leaving enough room for an egg. Spoon the rest of the couscous mix into a small baking dish then sit the tomatoes on top.
3. Crack the eggs into the tomatoes, then season with salt and cayenne or chilli powder. Drizzle with the remaining oil then bake for 15-20 minutes until the egg whites are just set. Scatter with the rest of
the basil to serve.
Cook’s tipTry topping each tomato with a slice of goat’s cheese instead of the eggs.
Typical values per serving:
source of fibre/low in sat fat/1 of your 5 a day
This recipe was first published in July 2018.