Ingredients:
4 eggs
4 beef tomatoes
3 carrots
3 leeks
1 garlic cloves
parsley
1 cup grated cheese ( any hard cheese like cheddar, emmenthal, parmesan …)
salt
pepper
1 tablespoon olive oil
1 lemons, juice of
4 ounces cream
Directions:
Cut out the top of each tomato and remove seeds and most of the pulp so that you can stuff the tomatoes later.
Set the tops and the pulp aside.
Sprinkle inside the tomatoes with salt and turn them upside-down on a plate to let the juice out.
Grate the carrots and cut the leeks into slices.
Wash the leeks in a colander and drain well.
Heat the olive oil in a frying pan and add the carrots and the leeks, stirring well.
Reduce the heat to medium and cover.
Leave it to cook for 15 minute Stir often the mixture to avoid it to burn at the bottom.
Season to taste.
Preheat oven to 180 C (275 F).
Chop finely the garlic and the parsley.
Divide the garlic/parsley into each tomato.
Add ground pepper.
Stuff each tomato with the carrots/leeks mixture.
Put the tomatoes into an oven dish.
Top each with an egg (it’s hard to keep the egg on top the tomato!).
Put any remaining carrots, leeks, the tomato pulp and tops in the dish.
Sprinkle the lot with the grated cheese.
Put in the oven for 30 minutes or until the cheese is golden and the tomatoes are cooked.
In the last 5 minutes, prepare the sauce: heat the cream in a small saucepan and add the lemon juice.
Bring briefly to the boil and keep warm, then serve with the tomatoes.
Servings: 4
Time preparation: 30 min.
Time total: 75 min.