Prep time – 20mins
Cooking time – 30mins
Serves – 2
|Tomatoes, large firm and ripe - 2 x 220g each||440g||5||0||11|
|Eggs, medium - 2||2||11||9||1|
|Bacon, small rashers - 2 x 60g||120g||22||12||0|
|Onion, chopped - 1 small||80g||2||0||4|
|Olive oil - 1 teaspoon||5g||0||4||0|
|Rice, brown or white - 1/2 cup cooked||1/2 cup||2||0||20|
|Italian herbs - 1/2 tsp||1/2 tsp||0||0||0|
|Shallots or chives - to garnish||n/a||0||0||0|
|Pepper or chilli to taste (optional)||n/a||0||0||0|
|Total per serve||1||21g||13g||18g|
Serves – 2
per Serve – main ingredients only: 270 cal / 1130 kJ
for Vegetarian – use tempeh instead of bacon
Ripe, but still firm tomatoes suit this recipe best. Also the size of the tomato matters as you need enough room to fit the stuffing. If you can’t find very large tomatoes, capsicum and eggplant (in the right shape) also work well.
Heat the oven to 180 degrees.
Preparing the Stuffing
Dice the onion and bacon. Heat the olive oil in a non-stick pan and fry the onion and bacon on low heat until cooked through. Add the rice and Italian herbs and stir through. Season to taste and set aside while you prepare the tomatoes.
Preparing the Tomatoes
Wash the tomatoes and slice the top off like in the photo. Scoop out the seeds and pulp until there is an edge left about 1cm thick (enough to keep the shape) and place in an oven proof baking dish. Divide the bacon and rice mixture between the tomatoes (if it doesn’t all fit, keep the excess in the pan ready to serve later).
Place the baking dish in the pre-heated oven and bake for 15mins or until the tomatoes are almost cooked. Then remove the dish from the oven and add a raw egg inside each tomato (crack the eggs into a separate bowl first to avoid spoiling your dish with a bad egg and/or bits of shell). Sprinkle with chopped chives or shallots and return to the oven. Bake until the eggs are cooked to your liking.
Place a stuffed tomato on each plate and serve with a green salad or a slice of toast. If you have leftover stuffing try tossing it through the green salad and serve with sprinkle of parmesan.