Tomatoes Stuffed With Eggs and Anchovies Recipe

Name: Tomatoes Stuffed With Eggs and Anchovies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large tomatoes; 1 teaspoon Dijon mustard; salt; ¼ cup extra virgin olive oil; 1 teaspoon minced fresh flat-leaf parsley (Italian); 1 teaspoon of fresh mint; 1 teaspoon minced fresh basil; 4 anchovies packed in oil, drained and cut into small pieces; 3 eggs, hard-cooked and cut into cubes; 4 slices lemons; 12 well-drained capers; 4 leaves fresh curly-leaf parsley

Servings: persons

4 large tomatoes
1 teaspoon Dijon mustard
salt
¼ cup extra virgin olive oil
1 teaspoon minced fresh flat-leaf parsley (Italian)
1 teaspoon of fresh mint
1 teaspoon minced fresh basil
4 anchovies packed in oil, drained and cut into small pieces
3 eggs, hard-cooked and cut into cubes
4 slices lemons
12 well-drained capers
4 leaves fresh curly-leaf parsley

1
Slice the top off of each tomato.
2
Using a spoon, gently remove the pulp and seeds.
3
Lightly salt the insides and then invert onto a plate for 30 minutes to drain.
4
In a small bowel stir together the mustard and salt to taste until well mixed.
5
Add the oil and stir vigorously until blended.
6
Add the flat-leaf parsley, mint, basil, anchovies and eggs, mix well.
7
Turn the tomatoes cut side up and place on a serving dish.
8
Fill each tomato with one-fourth of the mixture.
9
Place l lemon slice atop each tomato.
10
Decorate each slice with 3 capers and a parsley leaf and serve.

1188

kcal

Calories

124

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 large tomatoes, 1 teaspoon Dijon mustard, salt, ¼ cup extra virgin olive oil, and more.

Yes, Tomatoes Stuffed With Eggs and Anchovies falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Tomatoes Stuffed With Eggs and Anchovies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions