Tomatoes stuffed and cooked in the oven - this is another recipe from the cookbook "Delicious and simple"! In the summer season, of course, tomatoes are tastier, but at other times with such an interesting filling tomatoes will be delicious and appetizing!
| Cook Time | 45 minutes |
| Servings |
Ingredients
- 2 pieces Tomato
- 50 gram Spinach
- 2 pieces Chicken eggs can be replaced with quail
- 50 gram Yogurt
- 30 gram Hard cheese
- 1 piece Onion
- 1 piece Butter
- 2 tablespoons olive oil or sunflower, refined
- Salt to taste
- Black pepper to taste
- Green onions or other greens, to serve, to taste
Ingredients
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Instructions
- Peel and chop the onion. Finely chop the spinach.
- Cut off the tops of tomatoes and carefully remove the core with a spoon, it will not be useful in further cooking. If desired, you can add to the form when baking tomatoes.Place the tomatoes on a baking sheet or grill and place in the oven, preheated to 200 degrees, for 5 minutes.
- Heat the olive oil together with the butter in a skillet or frying pan. Fry the onion, stirring, for 3 minutes. It should become soft and transparent. Add the spinach and cook for another 2 minutes under the lid over high heat. Add salt and pepper to taste, stir and remove from heat. Allow to cool slightly.
- Then add natural yogurt (I took Greek) and grated cheese. Stir well.
- Then fill the tomatoes with the spinach mixture at 2/3 height.
- From above break on 1 egg and put in the oven. If desired, you can take instead of chicken quail eggs. Bake until tender, about 10-15 minutes.Serve hot, sprinkled with chopped herbs.
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