Description
A thyme-scented single egg slowly cooked in a tender tomato cup stuffed with a salty mix of melted cheese, including the distinctive Egyptian Roumi.
Ingredients
Units
Scale
- 2 large tomatoes (variety of your choice)
- 2 large eggs
- 1/4 cup (30 grams) of white cheddar cheese, grated
- 1/4 cup (30 grams) of Gruyere cheese, grated
- 3 tablespoons (35 grams) Egyptian Roumi cheese, grated
- Salt and pepper to taste
- Fresh thyme leaves for garnish
Instructions
- Preheat the oven to 220 degrees Celsius (428 degrees Fahrenheit).
- Slice off the top of each tomato and set aside. Using a sharp knife, carefully carve around the inside of each tomato to remove the pulp and seeds, creating a hollow cup.
- Place the hollowed tomatoes in a baking dish. Season the inside of each tomato with a pinch of salt and pepper.
- In a bowl, mix together the white cheddar, Gruyere, and Roumi cheese.
- Fill each tomato cup with the cheese mixture, leaving a little space at the top.
- Crack an egg into each tomato, on top of the cheese mixture. Season the egg with a bit more salt and pepper.
- Place the tops back on the tomatoes and bake in the preheated oven for 20 minutes, or until the egg is set and the cheese is melted and bubbly.
- Remove from the oven and let cool slightly. Garnish with fresh thyme leaves before serving.
Notes
Roumi cheese is aged and has a strong flavor; use it sparingly if you’re not accustomed to it. This dish pairs well with a cup of black tea with milk and sugar. If Roumi cheese is unavailable, you can substitute with a mix of Parmesan and Mozzarella for a similar taste. Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 stuffed tomato
- Calories: 250
- Sugar: 4
- Sodium: 420
- Fat: 18
- Carbohydrates: 6
- Fiber: 2
- Protein: 15
- Cholesterol: 210