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Egg and Ricotta Stuffed Tomatoes

Egg and Ricotta Stuffed Tomatoes Recipe

If you are looking for a light and flavorful dish, these Egg and Ricotta Stuffed Tomatoes are the perfect choice. This recipe combines the richness of ricotta cheese with the freshness of juicy tomatoes, creating a delightful dish that’s perfect for breakfast, brunch, or even a light dinner. Easy to prepare and incredibly satisfying, these stuffed tomatoes are sure to become a favorite!

Tips to make the Egg and Ricotta Stuffed Tomatoes recipe:

1. Choose the Right Tomatoes: Opt for large, firm tomatoes that can hold the stuffing well. Beefsteak or heirloom tomatoes are excellent choices. Make sure to scoop out the seeds and create a spacious cavity for the filling.


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2. Season the Ricotta Mixture: Enhance the flavor of the ricotta cheese by seasoning it with salt, pepper, and your favorite herbs such as basil or parsley. A pinch of garlic powder can also add a nice depth of flavor.

3. Pre-Bake the Tomatoes: To ensure the tomatoes are tender but not mushy, pre-bake them for about 10 minutes before adding the ricotta and egg mixture. This step helps the tomatoes cook evenly.

4. Don’t Overcook the Eggs: Ensure the eggs are still a bit runny when you take the tomatoes out of the oven. They will continue to cook from the residual heat, resulting in perfectly set eggs without becoming rubbery.

5. Add a Topping: Consider sprinkling some grated parmesan cheese or breadcrumbs on top of the ricotta mixture for a nice, crispy finish. Freshly chopped herbs also make a lovely garnish to enhance both flavor and presentation.

How to Make Egg and Ricotta Stuffed Tomatoes Recipe?

Egg and Ricotta Stuffed Tomatoes Recipe

Egg and Ricotta Stuffed Tomatoes Recipe

Michelle Kim
Enjoy this delicious and healthy Egg and Ricotta Stuffed Tomatoes recipe - a perfect dish for breakfast or brunch, combining fresh tomatoes with creamy ricotta and protein-packed eggs.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast, Brunch
Cuisine Mediterranean
Servings 4
Calories 150 kcal

Equipment

  • 1 Baking dish To bake the stuffed tomatoes
  • 1 Mixing bowl For the filling

Ingredients
  

  • 4 Large tomatoes Hollowed out
  • 1/2 cup Ricotta cheese
  • 4 Eggs Large
  • 2 tbsp Fresh basil Chopped
  • 1 clove Garlic Minced
  • to taste Salt and pepper
  • 1 tbsp Olive oil For drizzling

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • Cut the tops off the tomatoes and scoop out the seeds and pulp. Lightly season the insides with salt and pepper.
  • In a mixing bowl, combine ricotta cheese, minced garlic, chopped basil, salt, and pepper.
  • Carefully crack an egg into each hollowed tomato.
  • Top each egg with a spoonful of the ricotta mixture.
  • Place the stuffed tomatoes in a baking dish and drizzle with olive oil.
  • Bake in the preheated oven for about 20 minutes, or until the egg whites are set and the yolks are cooked to your liking.
  • Serve hot, garnished with additional fresh basil if desired.

Notes

For a variation, try adding some cooked spinach or kale to the ricotta mixture before stuffing the tomatoes.

Nutrition

Serving: 1gCalories: 150kcalCarbohydrates: 7gProtein: 9gFat: 10gSaturated Fat: 3gCholesterol: 190mgSodium: 180mgPotassium: 340mgFiber: 2gSugar: 4gVitamin A: 45000IUVitamin C: 13.2mgCalcium: 1000mgIron: 0.2mg
Keyword Baked, eggs, healthy, Ricotta, Stuffed Tomatoes
Tried this recipe?Let us know how it was!

 

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