Egg & Spinach Baked Tomatoes

Makes 4, prep time 10 minutes, cooking time 40-45 minutes

4 large tomatoes
150g of grated parmesan
150g of cooked spinach, chopped
4 free-range eggs
Salt & pepper
3 tsp of dried oregano
1 tsp of paprika
1 cup of freshly grated mozzarella
Chopped spring onion to serve


Wash and dry the tomatoes, slice off the top, using a sharp knife cut around the inside of the tomatoes. Spoon out the core and seeds. Rinse and allow to dry.
Divide half the grated mozzarella between each tomato.
Add the chopped spinach and season.
Break an egg into each tomato.
Top with the remainder of grated mozzarella, oregano, pepper and paprika. Bake for 40-45 minutes, add the fresh parmesan after 35 minutes.
Remove from the oven, allow to cool for 5 minutes, serve topped with chopped spring onions.
Egg & Spinach Baked Tomatoes

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