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Cheese, Bacon & Egg Stuffed Tomatoes (Ripieno)

Ripieno means stuffing in Italian - simply bake a tomato stuffed with lots of cheese, egg and bacon - it makes a lovely weekend brunch dish.

Recipe By: Patricia (https://cookbuzz.com/kitchen/372)
Makes ２ Prep: 15 min Cook: 15 min

Ingredients

Beef tomatoes (medium) 2
Eggs 2
Bacon rasher 1
Vegetable oil 1 tsp
Cottage cheese 1 heaped tbsp
Cheddar cheese 4 tbsp
Parmigiano reggiano 3 tbsp
Salt & pepper as required
Spring onions 2

Method

1
I used Spanish beef tomatoes. Slice off the top 1/4.
2
Put the vegetable oil in a frying pan and fry the chopped bacon for 4-5 minutes until nice and crispy.
3
Put the cottage cheese, grated Cheddar, chopped spring onions and crispy bacon from Step 2 in a bowl. Season with salt & pepper and mix well.
4
Make a ring with some foil and put on an oven tray. Preheat the oven 180C.
5
Scoop out the insides of the tomatoes and brush the outside, inside and edges with some oil. Brush the tomato lids with oil.
6
Place the tomatoes onto the foil rings and stuff with the mixture from Step 3 up to two thirds full.
7
Make a small hollow and crack an egg on top.
8
Sprinkle lots of finely grated Parmigiano reggiano on top and bake in the oven for 15 minutes. Bake the tomato lids at the same time.
9
The egg should be nicely half-cooked and runny. Break the egg and dip some toast in whilst enjoying hot.

Tips & Note

The tomato will be a bit watery when you bake it, so pat the insides dry when you scoop it out before stuffing.

Cheese, Bacon & Egg Stuffed Tomatoes (Ripieno)

Ripieno means stuffing in Italian - simply bake a tomato stuffed with lots of cheese, egg and bacon - it makes a lovely weekend brunch dish.

Recipe By: Patricia (https://cookbuzz.com/kitchen/372)

Makes ２

Prep: 15 min

Cook: 15 min

Ingredients

Beef tomatoes (medium) 2
Eggs 2
Bacon rasher 1
Vegetable oil 1 tsp
Cottage cheese 1 heaped tbsp
Cheddar cheese 4 tbsp
Parmigiano reggiano 3 tbsp
Salt & pepper as required
Spring onions 2
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Cheese, Bacon & Egg Stuffed Tomatoes (Ripieno)

Recipe ID :2201 Posted on 24 NOV 2016
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Makes ２

Prep 15min
Cook 15min
views 8,956
printed 5

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Ripieno means stuffing in Italian - simply bake a tomato stuffed with lots of cheese, egg and bacon - it makes a lovely weekend brunch dish.

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Patricia
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Patricia
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Ingredients

Print Ingredients Email Ingredients
2
2
1
1 tsp
1 heaped tbsp
4 tbsp
3 tbsp
as required
2

Method

Prep
15min
Cook
15min
1
I used Spanish beef tomatoes. Slice off the top 1/4.
2
Put the vegetable oil in a frying pan and fry the chopped bacon for 4-5 minutes until nice and crispy.
3
Put the cottage cheese, grated Cheddar, chopped spring onions and crispy bacon from Step 2 in a bowl. Season with salt & pepper and mix well.
4
Make a ring with some foil and put on an oven tray. Preheat the oven 180C.
5
Scoop out the insides of the tomatoes and brush the outside, inside and edges with some oil. Brush the tomato lids with oil.
6
Place the tomatoes onto the foil rings and stuff with the mixture from Step 3 up to two thirds full.
7
Make a small hollow and crack an egg on top.
8
Sprinkle lots of finely grated Parmigiano reggiano on top and bake in the oven for 15 minutes. Bake the tomato lids at the same time.
9
The egg should be nicely half-cooked and runny. Break the egg and dip some toast in whilst enjoying hot.

Tips & Note

The tomato will be a bit watery when you bake it, so pat the insides dry when you scoop it out before stuffing.

Category

Italy Oven Baked Stir Fried Bacon Cheese Eggs Spring Onions Tomato Home Alone Light Bites Lunch

Related stuffed Cheddar cottage cheese Parmigiano reggiano beef tomatoes
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