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Spicy stuffed tomatoes

Recipe from Just Cooking in association with Fresh Living

Recipes

Just Cooking

BBC Lifestyle

Ingredients

• 6 large tomatoes
• Oil, for frying
• 1 onion, finely chopped
• ½ cup (125ml) chopped chorizo or bacon bits
• 1 red chilli, deseeded and chopped
• 1 can (410 g) can baked beans, or chilli-flavoured baked beans if you prefer to skip the red chilli
• Handful fresh basil or parsley
• Salt and milled pepper
• 6 small eggs

Preparation method

  1. Preheat oven to 180°C
  2. Slice tops off tomatoes. Scoop out tomato flesh (you won’t need it in this recipe, but can use it in a pasta sauce, stew or soup).
  3. Heat oil, and fry onion until glossy. Add sausage or bacon and stir-fry for about 5-8 minutes.
  4. Stir in baked beans, season and cook to heat through. Remove from heat, and stir in herbs.
  5. Arrange tomatoes in a baking dish or in separate ramekins (to catch the juices).
  6. Spoon bean mixture into tomatoes – only to about ⅔-full, as you must leave space for the egg! If you have extra mixture, you can serve as is or simply hollow out more tomatoes.
  7. Break an egg into each tomato, and cover with foil.
  8. Bake until egg has set, for about 15-20 minutes or until white has set but yolk is still slightly runny.