Egg-stuffed tomatoes cooked in a pan with oregano

Ingredients

For 1 serving

• Tomatoes300 g
• Eggs2
• Grana Padano10 g
• Dried oreganoto taste
• Basil4 g
• Extra virgin olive oil1 teaspoon
• Bread60 g
• Saltto taste

Contains: gluten, lactose, eggs,

In season: June – September

Method

1. Wash the tomatoes and slice off the tops. Hollow them out carefully with a teaspoon without piercing the bottom, lightly salt the inside and turn them upside down on a plate for 5 minutes to drain.
2. Meanwhile roughly chop the scooped-out flesh and put it in a wide pan with a lid together with the extra virgin olive oil and a pinch of salt.
3. Set the tomatoes in the pan on top of the chopped flesh, open side up, and crack an egg into each one.
4. Sprinkle with grated Grana Padano and dried oregano, cover and cook over medium-low heat for 12–15 minutes, until the egg white is set and the tomatoes are soft but still whole.
5. Turn off the heat, finish with torn basil leaves and serve with the bread to mop up the tomato juices.