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Egg and bacon stuffed tomato
Serves 1 Starters and mains
Ingredients
- olive oil, for greasing and cooking
- 1 large egg
- 1 large beef tomato, top cut off like a lid, and insides scopped out to create a 'bowl'
- 1 rasher bacon, chopped
Method
Preheat the oven to 200C/400F/ Gas 6 and lightly oil a baking tray. Whisk the egg in a bowl and heat a little oil in a non-stick pan. Tip in the egg and cook over a high heat, stirring for a minute or so, until it is just starting to scramble, but is still mostly liquid. Season with salt and pepper.
Place the hollowed-out tomato on the oiled baking tray and fill with the part-scrambled egg and the chopped bacon. Lay the tomato ‘lid’ on the tray, too. Cook in the oven for about 25 minutes, until the tomato skin has started to wrinkle and the egg filling is golden.
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