The stuffed tomatoes will add a variety to a holiday table, especially preparation of this recipe is relevant in summertime. Abundance of vegetables and greens gives us the chance to dream. The stuffed tomatoes can act as a separate dish, for example, for breakfast, its caloric content and satiety will provide an excellent charge for all day.
It is required to you
- - The 8th tomato
- - 8 eggs
- - 200 g of sausage
- - 200 g of mayonnaise
- - fennel bunch
- - cilantro bunch
- - parsley bunch
- - basil at will
- - 1 tsps of mustard
- - salt
1. We impose eggs in a pan, we gather cold flowing water, we bring to the boil and we cook 10 min. on slow fire. Then we put a pan with eggs under flowing cold water and we allow them to cool down well.
2. We will carefully wash out strong ripe tomatoes under cool flowing water. Then we will spread out on a paper towel and we will allow to dry properly or we will accurately wipe them dry.
3. By a sharp knife it is decrowned with tomatoes and accurately we take out pulp a teaspoon not to damage a tomato wall. We will turn them a cut down and we will allow to flow down excess liquid.
4. We will shell the cooled-down eggs and we will small cut. We will cut a dry sausage small pieces. A basil, greens of fennel, cilantro, and parsley we will wash up, properly we will dry and we will crush.
5. We will mix eggs and sausage with mustard and mayonnaise.
6. We fill with weight hollow tomatoes, we strew with the cut greens and we serve a meal to a table.