Egg Stuffed Tomatoes

5 ingredients
4 steps

Ingredients

  • 10 tomatoes, tops and a little of the bottoms cut off so they will stand up and scooped out, leaving 1/4-inch thick (turn upside down to drain)
  • 18 eggs
  • 2/3 small can evaporated milk
  • salt and pepper to taste
  • a few drops Tabasco sauce

Directions

  1. 1
    Beat eggs.
  2. 2
    Add rest of ingredients except tomatoes.
  3. 3
    Heat skillet to moderate heat and add 2 tablespoons of unsalted butter. Cook eggs until they are done, but not dry.
  4. 4
    Stuff tomatoes with eggs and garnish with chopped chives.

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