4 large tomatoes
salt and black pepper to taste
1 tablespoon of butter or margarine
4 eggs
1 tablespoon of grated Parmesan cheese
1 teaspoon of oregano
3 tablespoons of olive oil
4 large tomatoes
salt and black pepper to taste
1 tablespoon of butter or margarine
4 eggs
1 tablespoon of grated Parmesan cheese
1 teaspoon of oregano
3 tablespoons of olive oil
Cut a lid from each tomato
With a spoon, remove the pulp and sprinkle salt and black pepper to taste into each tomato cavity
Heat the butter or margarine in a frying pan
Add the lightly beaten eggs, seasoned with salt to taste, and stir until they have the consistency of scrambled eggs
Do not let them dry out too much
Place some of this mixture into each tomato
Sprinkle with grated Parmesan cheese and oregano, and place in a refrigerator-proof dish
Drizzle olive oil over the top and around the tomatoes
Cover with aluminum foil
Put it in a moderately preheated oven (180°C) for 45 minutes or until the tomatoes are tender
Serve 4 people.
