Stuffed Tomatoes

Ingredients 8 large tomatoes 1 large potato, grated 1 carrot, grated ½ stick celery, finely diced ½ cup feta cheese, crumbled ½ cup Parmesan cheese ½ Spanish onion, finely diced 2 egg yolks 1 whole egg salt white pepper

Method Wash and dry the tomatoes. Slice off the tops to make lids. Scoop out the seeds from inside and discard. Place all the other prepared ingredients into a bowl and mix well. Season generously. Stuff the tomatoes, creating a small mound on top of each tomato. Place the lids at a slight angle on the mounds and sprinkle a little freshly grated Parmesan cheese on top of each tomato lid. Arrange the 8 stuffed tomatoes in a glass ovenproof baking dish, cover with foil wrap, and bake in a moderate (180° C) oven for approximately 50 minutes. Serving suggestions: For breakfast or brunch, try Stuffed Tomatoes with Patsy's Breakfast Bake Serve straight from the oven with Hash Browns Enjoy with Potato Galette Cool in the refrigerator, and simply enjoy at any time of the day!