Stuffed Tomatoes
12 ingredients
5 steps
Ingredients
- 6 sprigs fresh parsley
- 3 sprigs fresh basil
- 3 sprigs peppermint fresh
- 1/2 tablespoon capers
- 1 tablespoon mustard
- 8 tablespoons olive oil
- 2 tablespoons vinegar
- 4 pickles
- potatoes
- tomatoes
- quail eggs
- salt
Directions
-
1Preheat the oven to 180 degrees Celsius.
-
2In a food processor, add the parsley, basil, peppermint, capers, mustard, olive oil, vinegar, and pickles. Crush to the desired texture.
-
3Cut off a slice at the bottom of the tomatoes to create a steady base. Slice off the tomato top and empty it out using a spoon.
-
4Add 1 teaspoon pesto and the raw egg on top. Season with salt.
-
5Bake for 20 minutes or until the egg is cooked.
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