Spinach, Egg, & Feta Stuffed Tomatoes

1. Pre-heat oven to 200°C
2. Remove the tops from the tomatoes and carefully remove the core and seeds being careful not to puncture the flesh in the process.
3. Set the tomatoes aside upside down on paper towel and allow them to drain excess liquid.
4. Brunoise the onion and chiffonade the spinach
5. Crack the eggs into a large bowl.
6. Mix the onion, spinach, eggs, garlic, basil, salt & pepper in a large bowl.
7. Carefully spoon the mixture into the your empty tomato shells
8. Top each tomato with crumbled feta
9. Bake in oven for 30 minutes

prep time:
cook time:6 min
ready in:
  • 5 large eggs
  • 20g spinach
  • 30g feta
  • 6 tomatoes
  • Pinch of Basil (fresh is preferred, but dried can be used)
  • 1 teaspoon garlic
  • 2 small Spanish onions
  • Pinch of salt & pepper