Matesha Bi Al Bayed Tomato With Eggs Recipes

Steps:

• Preheat the oven to 350 degrees F.
• Slice off the top part of the tomatoes horizontally and scoop out the pulp and seeds. Reserve for another use. Season the tomatoes heavily with salt and pepper.
• Heat the oil in a medium saute pan over medium-high heat. Add the potatoes and cook until crisp, about 6 minutes. Transfer the potatoes to a plate lined with a paper towel to drain off excess oil. Add the chorizo to the pan and cook for about 3 minutes. Transfer the potatoes back to the pan with the chorizo. Keep cooking until the chorizo is crisp, about 3 more minutes. Season to taste with salt and pepper. Remove from heat and drain off excess fat on a paper towel.
• Divide the chorizo mixture evenly between the scooped out tomatoes. Crack one egg onto each of the tomatoes. Place the tomatoes in a baking dish and bake for about 25 minutes or until the egg whites are fully cooked. Crumble queso fresco on top and sprinkle with cilantro. Serve immediately.

Steps:

• Heat the canola oil in a small frying pan. Cook the onion in the oil until it becomes soft.
• Add the rest of the ingredients (except eggs) into the pan & simmer over low heat for 10 minutes.
• Stir the scrambled eggs into the tomato mixture & let it cook until it is no longer runny, around 5-7 minutes. Do not stir during this time.

Steps:

• Preheat the oven to 350.
• Remove the tomato tops with a sharp knife. Scoop out the seeds with a teaspoon and discard, them place the tomatoes upside-down on paper towel for about 15 minutes to drain.
• Smash the basil with a pinch of salt with a mortar and pestle until it becomes a paste, then add a little extra virgin olive oil to loosen it. Season with black pepper and smear the oil inside the tomatoes.
• Wrap a slice of prosciutto or pancetta around each tomato and secure with a toothpick.
• Place the tomatoes on a greased baking tray or in an ovenproof fry pan and cook in the oven for 15 minutes until the tomatoes soften slightly and the prosciutto is beginning to crisp around the edges.
• Remove the tomatoes from the oven and carefully break an egg into each one. Bake for about 5 minutes or until the eggs are cooked but the yolks are still runny.
• Scatter with extra basil and serve immediately with toast soldiers.