Baked Egg & Yogurt Stuffed Tomatoes

Low-calorie healthy snack for the holiday table. I really liked these stuffed tomatoes. They will be good both cold and hot, they cook very quickly, plus they have an original appearance and excellent taste — these are the distinctive features of this snack.
cook time: 40 min
Zoe Kendrick
Baked Egg & Yogurt Stuffed Tomatoes

Nutrition Facts (per serving)

95
Calories
6g
Fat
3g
Carbs
6g
Protein

Ingredients (4 portions)

Basic:

Garlic 1 clove
Tomatoes 4 pc
Salt to taste
Eggs 2 pc
Hard cheese 70 g
Vegetable oil 1 tsp
Dill to taste
Yogurt 2 tbsp

Recipe instructions

Step 1

Step 1
For this dish I chose large, round tomatoes. Wash the tomatoes. Cut in half. Wash the eggs and boil them until hard-boiled.

Step 2

Step 2
Carefully remove the stem from one half with a knife. Cut a thin circle from the second half so that the half can “stand” evenly. The cut circle will still be useful.

Step 3

Step 3
Next you need to remove the pulp and seeds. She wonʼt be needed. To do this, use a small sharp knife and a teaspoon. Try to carefully cut out the pulp so that the through hole in the half from which the stalk was removed is not very large.

Step 4

Step 4
In any case, this hole must be closed with a cut circle so that the filling and juice do not flow out so much during baking.

Step 5

Step 5
Grate the cheese on a coarse grater. I have gouda. But it would be even better to take a sharper tilsiter.

Step 6

Step 6
Peel the hard-boiled eggs and grate them on a coarse grater.

Step 7

Step 7
Squeeze a clove of garlic through a press into a bowl with eggs and cheese. You can grate it on a fine grater. Add finely chopped fresh dill and natural yogurt. Add salt and mix the filling.

Step 8

Step 8
Stuff the tomato halves with the egg and cheese mixture. Place on a baking sheet greased with sunflower oil. And bake in an oven preheated to two hundred degrees until a golden crust forms on the surface.

Additional rubrics

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