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.
Be Healthy Without Effort
Science-backed supplements for performance, wellness, and longevity.
Optimize your body chemistry naturally
Recipe Information
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)
Instructions
Preheat your oven to 375°F (190°C).
Wash the tomatoes and carefully slice off the tops. Set the tops aside as you will use them as lids later.
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.
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.
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.
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.
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.
Crack one egg into each hollowed-out tomato. Spoon a small amount of the cooked tomato and anchovy mixture on top of each egg.
If using Parmesan cheese, sprinkle a little over the top of each filled tomato for added flavor.
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.
Remove from the oven and allow to cool for 2-3 minutes before serving. Garnish with a little extra parsley if desired.
Serve warm and enjoy your Tomatoes Stuffed with Eggs and Anchovies!
Nutrition Facts
Calories |
294 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.7 g | 23% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 227 mg | 76% | |
| Sodium | 2642 mg | 115% | |
| Total Carbohydrate | 8.2 g | 3% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 4.9 g | ||
| Protein | 25.3 g | 51% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 200 mg | 15% | |
| Iron | 4.6 mg | 25% | |
| Potassium | 720 mg | 15% | |
*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.
