Gemista-Style Stuffed Tomatoes with Eggs

INGREDIENTS

• 4 Tomato
• 6 Egg
• 120g Rice
• 1 Onion
• 2 cloves Garlic
• 4 tbsp Olive Oil
• 1 tsp Dried Oregano
• 4 tbsp Parsley
• 1 tsp Salt
• 0.5 tsp Black Pepper

STEPS

1. 1

   Preheat the oven to 190°C. Rinse 120g of rice and cook it in lightly salted water until just tender, about 10 minutes. Drain well.

   ⏱ 10 min

2. 2

   Cut the top from 4 tomatoes and reserve it. Scoop out the pulp and seeds without piercing the shell, then place the tomato in a small baking dish. Chop the scooped pulp.

3. 3

   Heat 4 tbsp of olive oil in a pan over medium heat. Add 1 onion (finely chopped) and 2 cloves of garlic (minced), and cook for 4 minutes until softened. Stir in the chopped tomato pulp, 1 tsp of dried oregano, 1 tsp of salt, and 0.5 tsp of black pepper, then cook for 5 minutes until slightly thickened.

   ⏱ 9 min

4. 4

   Stir the drained rice and 4 tbsp of parsley (chopped) into the tomato mixture. Spoon the filling into the tomato shell, leaving space at the top for the egg.

5. 5

   Bake the filled tomato for 20 minutes at 190°C, until the shell begins to soften. Remove the dish and carefully crack 6 eggs into the opening, allowing the eggs to sit on the rice filling. Return to the oven and bake for 8 to 10 minutes, until the egg whites are fully set and the yolks are cooked to your preferred firmness.

   ⏱ 20 min

6. 6

   Rest the tomato for 3 minutes, then serve warm with its reserved tomato top placed alongside or on top.

   ⏱ 3 min