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French Cooking: Egg-stuffed Tomatoes Recipe (Tomates Farcies d’Oeuf)

This simple dish is just the kind of thing you might find in charcuteries all over France. It is easy to make at home and makes a delicious starter or a light lunch.

SERVES: 4
PREP TIME: 10 min
COOK TIME: 10 min
READY TIME: 20 min
CUISINE: French

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INGREDIENTS

  • 175 ml/6 fl oz/3/4 cup mayonnaise
  • 30 ml/2 tbsp chopped fresh chives
  • 30 ml/2 tbsp chopped fresh basil
  • 30 ml/2 tbsp chopped fresh parsley
  • 4 hard-boiled eggs
  • 4 ripe medium tomatoes
  • Salt
  • Lettuce, to serve

INSTRUCTIONS

1 In a small bowl, blend together the mayonnaise and herbs and set aside.

2 Using an egg slicer or sharp knife, cut the eggs into thin slices.

3 Place the tomatoes core-end down and make deep cuts to within 1.2 cm/1/2 in of the base. (There should be the same number of cuts in each tomato as there are slices of egg; the white ends of the eggs can be discarded.)

4 Fan open the tomatoes and sprinkle with salt, then insert an egg slice into each slit.

5 Place each stuffed tomato on a plate with lettuce and serve with the herb mayonnaise.