Stuffed tomatoes

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Wash the beef tomatoes, dab dry, cut off a lid. Carefully remove the flesh with a teaspoon. Chop the tomato lid and the flesh and put it into an ovenproof dish.

2. 2

   Wash, clean and slice the mushrooms. Peel onions. Finely dice ham and onions. Mix 2/3 of the mushrooms, onions and boiled ham and fill into the tomatoes. Put the rest of the mushrooms into the dish.

3. 3

   Place the tomatoes in the casserole dish. Whisk eggs with milk, salt and pepper. Carefully spread the egg milk over the tomato fillings. Bake in the preheated oven (electric: 200 °C/ gas: level 3) for approx. 30 minutes. Remove the crust from the white bread slices.

4. 4

   Finely crumble the bread. Mix the crumbs with the grated cheese and spread on the tomatoes 10 minutes before the end of the cooking time. Wash the chives, drain and cut into fine rolls. Sprinkle over the tomatoes.