Tomato Stuffed with Egg and Cheese

Cut off the top of each tomato

Use a spoon to scoop out the tomato flesh

Flip them over to drain

Mash the hard-boiled egg well, mix with creamy cheese

Season to taste

If desired, add a little mustard

Stuff the tomatoes with this mixture

Place on top of raw grated beetroot, seasoned with vinegar or lemon juice, olive oil, salt and pepper

To vary, you can moisten the hard-boiled eggs with mayonnaise instead of using cheese

In this case, add a little bit of mild cheddar well chopped

Another option that is easily employed: mixing eggs with ricotta.