Spicy Egg-and-Cheese-Stuffed Tomatoes

This is a fine way to use up the end-of-summer tomatoes in your garden.

Serves: 4Hands-on: 15 minutesTotal: 35 minutesDifficulty: Easy

Serves: 4

Ingredients

  • 8 medium tomatoes
  • 1 tsp. salt
  • 1 tsp. ground black pepper
  • 1 tsp. cayenne pepper
  • 1 tsp. cumin powder
  • 1 tsp. dried oregano
  • 4 Tbsp. butter
  • 2 cloves garlic, minced or put through a garlic press
  • 8 large eggs
  • ½ cup grated Monterey jack or Cheddar cheese
  • 8 tsp. gluten-free cornbread crumbs

Directions

  • Cut the tops off the tomatoes, core, and using a melon baller, scoop out seeds and pulp. Place the tomatoes on a baking sheet covered with parchment paper.
  • In a small bowl, mix salt, black pepper, cayenne, cumin, and oregano together. Set aside.
  • Preheat the oven to 350°F.
  • Heat butter in a small skillet over medium heat. Add the garlic and sauté for 5 minutes. Spoon the butter and garlic mixture into the tomatoes. Sprinkle half the spice mixture on the insides of the tomatoes.
  • Break an egg into each tomato. Sprinkle with the rest of the spice mixture. Loosely spoon the cheese over the eggs, then sprinkle 1 teaspoon cornbread crumbs over each tomato. Bake for 20 minutes. The tomatoes should still be firm, the eggs soft, the cheese melted, and the bread crumbs browned.

Recipe Information

Serves: 4

Ingredients

  • 8 medium tomatoes
  • 1 tsp. salt
  • 1 tsp. ground black pepper
  • 1 tsp. cayenne pepper
  • 1 tsp. cumin powder
  • 1 tsp. dried oregano
  • 4 Tbsp. butter
  • 2 cloves garlic, minced or put through a garlic press
  • 8 large eggs
  • ½ cup grated Monterey jack or Cheddar cheese
  • 8 tsp. gluten-free cornbread crumbs

Directions

  • Cut the tops off the tomatoes, core, and using a melon baller, scoop out seeds and pulp. Place the tomatoes on a baking sheet covered with parchment paper.
  • In a small bowl, mix salt, black pepper, cayenne, cumin, and oregano together. Set aside.
  • Preheat the oven to 350°F.
  • Heat butter in a small skillet over medium heat. Add the garlic and sauté for 5 minutes. Spoon the butter and garlic mixture into the tomatoes. Sprinkle half the spice mixture on the insides of the tomatoes.
  • Break an egg into each tomato. Sprinkle with the rest of the spice mixture. Loosely spoon the cheese over the eggs, then sprinkle 1 teaspoon cornbread crumbs over each tomato. Bake for 20 minutes. The tomatoes should still be firm, the eggs soft, the cheese melted, and the bread crumbs browned.

Nutrition Information

Nutrition Information
Amount per serving
Calories370
Total Fat27g
Saturated Fat13g
Cholesterol415mg
Sodium860mg
Total Carbohydrate15g
Dietary Fiber3g
Sugars7g
Protein18g