Our tomato plants are bursting with life and picking tomatoes has become a part-time job. Seriously, we’re picking, like, everyday.
Even between our tomato canning projects, like pasta sauce and salsa, we found ourselves with some leftovers. So when we came across a recipe for stuffed tomatoes, idea courtesy of Martha Stewart, we jumped on it. Sorry Martha, your recipe wasn’t online.
It turned out to be a deliciously eggy dish that made good use of juicy beefsteak tomatoes.
We ate these beauties for dinner, but they would be just as good as a breakfast dish. Or lunch for that matter. Without getting all egg-philosophical, we’ve been trying over the last couple of months to expand their usefulness as a dinner food. You know, like the rest of the world.
Here’s what you need:
- 4 large or 6 medium beefsteak tomatoes
- 1/2 cup of corn kernels (fresh off the cob tastes great)
- 4 large eggs
- Chives to taste, about 2 Tablespoons
- Parmesan cheese to top
- Salt and pepper
- Garlic powder (optional)
First thing you need to do is crank the oven to 375 degrees. Then line a small baking dish with foil. This is a necessary step, as the eggs will probably run over the tomatoes leaving you with a gooey mess.
Now turn to your tomatoes. We used six smaller medium beefsteaks. Slice off the very tops and carefully scoop out the insides with a small spoon. A metal teaspoon or melon baller would work well. While you want to get as much of the guts out as you can, take care not to pierce the skin.
Split the corn among your tomatoes.
In a bowl, mix the eggs, chives, S & P, and a touch of garlic powder. Whisk the hell out of that and pour the mixture equally into the eggs.
Top with Parmesan. It’s OK if all you have is the sawdust in a green can. That’s what we used. Worked just fine.
Bake the eggs for 50 minutes to an hour, or maybe even a little longer. The eggs should be fluffy and bouncy when you poke them. If yellow juice is running out when you poke them, they need to bake longer. Serve with rice or orzo.