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

Egg-stuffed-tomatoes-Tomates-Farcies-d-Oeuf-french-vegetarian-recipes-diet-food

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.