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

Cheese, Bacon & Egg Stuffed Tomatoes (Ripieno)

Recipe ID :2201 Posted on 24 NOV 2016

Makes 2

Prep 15min
Cook 15min
views 1,083
printed 4

saved 0

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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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.

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