Tomatoes Stuffed With Eggs and Anchovies

Tomatoes Stuffed With Eggs and Anchovies

Time: 1 hrs


  • 4 large tomatoes
  • 1 teaspoon Dijon mustard
  • salt
  • 1/4 cup extra virgin olive oil
  • 1 teaspoon minced fresh flat-leaf parsley (Italian)
  • 1 teaspoon 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. Using a spoon, gently remove the pulp and seeds. Lightly salt the insides and then invert onto a plate for 30 minutes to drain.
  • 2 In a small bowel stir together the mustard and salt to taste until well mixed. Add the oil and stir vigorously until blended. Add the flat-leaf parsley, mint, basil, anchovies and eggs, mix well.
  • 3 Turn the tomatoes cut side up and place on a serving dish. Fill each tomato with one-fourth of the mixture. Place l lemon slice atop each tomato. Decorate each slice with 3 capers and a parsley leaf and serve.
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