Tomatoes Stuffed with Eggs and Anchovies

Elevate your appetizer game with these mouthwatering Tomatoes Stuffed with Eggs and Anchovies, a Mediterranean-inspired dish that combines freshness and bold flavors. Juicy large tomatoes are hollowed and filled with a rich mixture of savory anchovies, garlic, and sautéed tomato pulp, then topped with an egg for a beautifully baked center. A hint of parsley, optional Parmesan cheese, and a drizzle of extra-virgin olive oil bring a burst of flavor to every bite. These easy-to-make stuffed tomatoes are perfect for brunch, a light lunch, or a stunning dinner starter. Ready in just 30 minutes, they’re a homemade culinary masterpiece that’s both elegant and nutritious.

Nutriscore Rating: 63/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 4 large tomatoes
• 4 eggs
• 8 anchovy fillets
• 2 tablespoons extra-virgin olive oil
• 2 cloves garlic
• 2 tablespoons fresh parsley
• 0.25 teaspoons salt
• 0.25 teaspoons ground black pepper
• 2 tablespoons grated Parmesan cheese (optional)

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Wash the tomatoes and carefully slice off the tops. Set the tops aside as you will use them as lids later.

Step 3

Scoop out the insides of the tomatoes using a spoon, being careful not to pierce the outer walls. Place the scooped-out pulp in a bowl and reserve for later use.

Step 4

Sprinkle a small pinch of salt inside each hollowed-out tomato and turn them upside down on a paper towel to drain excess liquid while you prepare the filling.

Step 5

In a skillet, heat 2 tablespoons of olive oil over medium heat. Mince the garlic and sauté it in the oil until fragrant, about 1 minute.

Step 6

Chop the reserved tomato pulp into smaller pieces and add it to the skillet. Cook for 3-4 minutes until most of the liquid has evaporated.

Step 7

Chop the anchovy fillets finely and stir them into the skillet along with the parsley, salt, and black pepper. Cook for an additional 1-2 minutes and remove from heat.

Step 8

Crack one egg into each hollowed-out tomato. Spoon a small amount of the cooked tomato and anchovy mixture on top of each egg.

Step 9

If using Parmesan cheese, sprinkle a little over the top of each filled tomato for added flavor.

Step 10

Replace the tomato tops as lids and arrange them in a baking dish. Bake in the preheated oven for 12-15 minutes, or until the eggs are cooked to your desired level of doneness.

Step 11

Remove from the oven and allow to cool for 2-3 minutes before serving. Garnish with a little extra parsley if desired.

Step 12

Serve warm and enjoy your Tomatoes Stuffed with Eggs and Anchovies!

Nutrition Facts

Serving size	(1220.7g)

Amount per serving	% Daily Value*
Calories	1049.1

Total Fat 66.5g	0%
Saturated Fat 16.2g	0%
Polyunsaturated Fat 0.0g
Cholesterol 832.0mg	0%
Sodium 9388.4mg	0%
Total Carbohydrate 32.4g	0%
Dietary Fiber 9.3g	0%
Total Sugars 19.7g
Protein 84.0g	0%

Vitamin D 804.0IU	0%
Calcium 806.0mg	0%
Iron 19.8mg	0%
Potassium 2872.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 56.2%

Protein: 31.6%

Carbs: 12.2%