Скачать или смотреть Baked Tomato Cups | Mozzarella & Scallion Stuffed Tomatoes (Easy Breakfast & Elegant Brunch)

Make irresistible baked egg tomato cups—juicy tomatoes stuffed with scallions, melty mozzarella, and a perfectly set egg, then finished with bubbly cheese, oregano, and a hint of chili heat. This quick recipe is ideal for an easy weekday breakfast, high-protein brunch, or a light lunch.

Here is the stuffed tomato recipe:

Steps:
Preheat the oven to 190 °C. Slice the tops off the tomatoes and scoop out the seeds.
Lightly oil an oven-safe dish.
Set the tomatoes in the dish and add a spoonful of chopped green onion to each.
Drop a small cube of mozzarella into each tomato.
Crack one egg into each tomato.
Season with salt and black pepper.
Bake for 15 minutes at 190 °C, until the whites are nearly set.
Remove, top with grated mozzarella, and sprinkle oregano and red chilli flakes.
Return to the oven for 5 minutes more, until the cheese melts and bubbles.
Plate up and serve.

Optional: Finish with a little mayonnaise on top before serving.

Tip: If the tomatoes wobble, trim a thin slice off the base so they stand upright. Bake a couple minutes longer if you prefer a firmer yolk.

PS: Inspired by a recipe I saw ages ago—tweaked the steps to my taste. If you know the original creator, drop their name so I can credit them!