Stuffed tomatoes





Cook Time

20 mins


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Rating: 5.0/5 (1 vote cast)
Egg and salmon stuffed tomatoes


  • 6 Sunny Queen free range eggs
  • 8 tomatoes
  • 2 tablespoons chives, finely chopped
  • 2 tablespoons red onion, finely chopped
  • 1 tablespoon butter or margarine
  • 1/2 cup fresh salmon, grilled, flaked
  • 1/3 cup feta cheese, crumbed
  • 1/5 cup cream
  • Salt and pepper to seaon


View Steps

  1. Step 1Preheat oven to 180C.
  2. Step 2Slice the top off of each tomato and hollow out each tomato, leaving a firm shell. Store upside down on some paper towel, to help the insides dry while preparing the rest of the ingredients.
  3. Step 3To keep tomatoes upright while baking, trim a very thin slice off the bottoms.
  4. Step 4Mix the eggs with the cream, onion, salt and pepper until well combined. Melt the margarine in a large, non-stick pan set over medium heat. Pour the egg mixture into the skillet. Cook, without stirring, for 1 minute.
  5. Step 5Continue to cook, stirring frequently, for 2 to 3 minutes or until the eggs are fluffy and almost set; remove from heat.
  6. Step 6Portion the egg mixture evenly into each hollowed tomatoes. Now add Salmon flakes, crumbled feta and some of the shopped chives (reserve some for garnish later).
  7. Step 7Place on a lined baking sheet. Sprinkle each tomato with black pepper and bake until cheese is browned. Garnish with additional salmon and chives.