MOM'S STUFFED EGGPLANT
Provided by Michael Chiarello : Food Network
Categories side-dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F.
- Cut the eggplant in half and scoop out the center, leaving enough meat inside the skin so that it holds its shape when baked. Boil the scooped-out center part until very soft, about 10 to 12 minutes.
- Meanwhile, in a medium saute pan heat 1 tablespoon olive oil over medium heat. Season the beef with salt and pepper. Add the seasoned ground beef to the pan and saute until all of its liquid is evaporated and the beef begins to brown slightly. Drain the beef, removing the extra, unnecessary fat. Let cool briefly and chop the cooked beef so that there are no large chunks of meat. In another medium saute pan over medium heat add the remaining 2 tablespoons olive oil and saute the onions, peppers and garlic together.
- In a bowl mix together the cooked eggplant, vegetables, cooked beef, herbs, 1 cup of the cheese, bread crumbs, and the egg.
- Fill the scooped-out eggplant halves with this mixture, dividing it evenly among the 2 halves.
- Top with chopped tomatoes and the remaining 1/4 cup of grated cheese, season with salt and pepper, place on an oiled oven tray or baking dish, and bake for 50 minutes in preheated oven. Let cool briefly, slice widthwise and serve.
STUFFED TOMATOES RECIPE BY TASTY
Here's what you need: tomato, sausage, egg, shredded cheese, olive oil, black pepper, fresh basil
Provided by Tasty
Categories Appetizers
Time 30m
Yield 1 tomato
Number Of Ingredients 7
Steps:
- Cut off the top of the tomato and remove the insides. Fill with cooked sausage, crack in an egg and added shredded cheese.
- Drizzle some olive oil over the top. Bake in oven at 425°F (218°C) for 15 - 20 minutes, depending on how well done you like your egg.
- Season with some pepper and garnish with basil.
- Enjoy!
Nutrition Facts : Calories 420 calories, Carbohydrate 5 grams, Fat 39 grams, Fiber 1 gram, Protein 12 grams, Sugar 3 grams
SCRAMBLED EGGS AND TOMATOES
A fast meal of eggs scrambled with tomatoes, and then seasoned with some salt, sugar, and soy sauce. This was the very first recipe I cooked, with a little help from my parents...I think I was about 5 or 6 at the time. Eat as it is, or serve over rice.
Provided by SCGOATS
Categories 100+ Breakfast and Brunch Recipes Eggs Scrambled Egg Recipes
Time 15m
Yield 2
Number Of Ingredients 5
Steps:
- In a skillet over medium heat, scramble eggs until almost done. Remove to a plate.
- Return skillet to medium heat, and stir in tomatoes. Cook 2 to 3 minutes. Stir in sugar, salt, and soy. Return eggs to skillet; cook, stirring, about 1 minute more.
Nutrition Facts : Calories 93.9 calories, Carbohydrate 5.2 g, Cholesterol 186 mg, Fat 5.2 g, Fiber 1.5 g, Protein 7.4 g, SaturatedFat 1.6 g, Sodium 104.3 mg, Sugar 3.6 g
MOM'S STUFFED EGGS TOMATO STACK
These are the stuffed eggs we always had on picnics when we were kids, I still make them for picnics and pack them in the cooler between two zip lock bags of ice.
Provided by Derf2440
Categories Lunch/Snacks
Time 25m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Slice hard boiled eggs in half and put yokes in a small bowl.
- Set egg white halves aside.
- Mash yolks with a fork.
- Add to yolks, finely chopped green onion, finely chopped garlic, curry powder, celery salt and mustard.
- Mix thoroughly.
- Add only enough of the mayonnaise to bind the mix, we like ours fairly dry, if you want them less dry, add a small amount of mayonnaise at a time until you get the consistancy you want.
- Slice the plum tomatoes into 12 rounds, six rounds from each.
- Arrange tomato slices on a platter.
- Sprinkle the tomatoes with freshly ground pepper to taste.
- Fill the egg white halves with a heaping tablespoon of the yolk mix.
- Place one filled egg white half on top of each tomato slice.
- Sprinkle freshly ground sea salt on filled eggs and tomato slice stack.
- Sprinkle cayenne pepper on filled eggs and tomato slice stack to taste and finish with a sprinkle of paprika to add more colour.
- Garnish platter with sprigs of parsley.
Nutrition Facts : Calories 46.2, Fat 3.1, SaturatedFat 0.9, Cholesterol 106.4, Sodium 44.1, Carbohydrate 1.1, Fiber 0.2, Sugar 0.7, Protein 3.3
EGG STUFFED TOMATOES
A lovely breakfast or brunch item. make sure the tomatoes are not too ripe or they will be difficult to work with.
Provided by queenbeatrice
Categories < 60 Mins
Time 1h
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees Fahrenheit.
- Line a 9 inch baking dish with parchment paper.
- With a serrated knife, cut off the top 1/2 inch from each tomato.
- With a spoon, gently remove the seed and inner membrane being careful not to break through flesh of tomato.
- Place tomato in baking dish and season with salt and pepper.
- Divide corn and chives among tomatoes.
- Break an egg into each tomato and top with cheese and red pepper flakes.
- Bake until egg is set, about 45 to 50 minutes.
- Serve.
Nutrition Facts : Calories 167.7, Fat 7.2, SaturatedFat 2.8, Cholesterol 191.5, Sodium 176.9, Carbohydrate 16.3, Fiber 3.2, Sugar 5, Protein 11.6
STUFFED EGGS
I made this appetizer with my friends, they love it! Everyone at school knows about it and now I'm selling them at home!
Provided by Raakhee.D
Categories Deviled Eggs
Time 45m
Yield 10
Number Of Ingredients 6
Steps:
- Place eggs in a large pot and cover with cool water. Bring to a boil and cook, stirring occasionally, for 10 minutes. Transfer eggs to a bowl of cold water using tongs. Peel.
- Cut eggs in half. Slice a small piece off bottoms so halves don't tip over. Place yolks in a mixing bowl. Add mayonnaise, mustard, Parmesan cheese, salt, and pepper. Mix until creamy, 1 or 2 minutes.
- Spoon yolk mixture into egg white halves. Garnish with a dot of ketchup on top. Refrigerate about 20 minutes before serving.
Nutrition Facts : Calories 117.3 calories, Carbohydrate 1.1 g, Cholesterol 189 mg, Fat 9.6 g, Protein 6.8 g, SaturatedFat 2.4 g, Sodium 161.2 mg, Sugar 0.8 g
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