Tomato halves stuffed with egg and yogurt in the oven

Low-calorie healthy snack for the festive table. I really liked these stuffed tomatoes. They will be good both cold and hot, they cook very quickly, plus they have an original appearance and excellent taste - these are the distinctive features of this snack.

UnicornSteak

The author of the recipe

Tomato halves stuffed with egg and yogurt in the oven

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Composition / ingredients

Servings:

Tomatoes

Eggs

Hard cheese

Dill

to taste

Garlic

Yogurt

Salt

to taste

Vegetable oil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 40 % 6 g

Fats 40 % 6 g

Carbohydrates 20 % 3 g

95 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 40 min

Step 1:
For this dish I chose large, round tomatoes. Wash the tomatoes. Cut it in half. Wash the eggs and put them to boil until "hard-boiled".
Step 2:
Carefully remove the stalk from one half with a knife. From the second half, cut a thin circle so that the half can stand exactly. The cut circle will still come in handy.
Step 3:
Next you need to remove the pulp with seeds. You won't need it. To do this, use a small sharp knife and a teaspoon. Try to carefully cut out the pulp so that the through hole in the half from which the stalk was removed was not very large.
Step 4:
In any case, this hole must be closed with a cut circle so that the filling and juice do not flow out so much when baking.
Step 5:
Grate the cheese on a coarse grater. I have gouda. But it would be even better to take a sharper tilsiter.
Step 6:
Hard-boiled eggs, peel and also grate on a coarse grater.
Step 7:
In a bowl with eggs and cheese, squeeze a clove of garlic through a press. You can grate it on a fine grater. Add finely chopped fresh dill and natural yogurt. Add salt and mix the filling.
Step 8:
Stuff the halves of tomatoes with egg-cheese mixture. Place on a baking sheet greased with sunflower oil. And bake in a preheated oven to two hundred degrees until a golden crust forms on the surface.

For this dish, you can take small dessert tomatoes on a branch. In this case, they can not be cut in half, but stuffed right in whole, just by cutting off the hats with stacks. They will still be convenient to release from the pulp, unlike, say, cherry tomatoes.
By the way, tomato pulp and juice can be used in any other dish for which tomatoes are needed. It can be vegetable soup, stew, and even pasta sauce, for example.
If you do not plan to cook any of the above, then you can simply freeze the tomato pulp in a thin layer.
It can be stored in the freezer for up to three months.
I will definitely repeat this snack next time, but with dessert tomatoes on a branch. I think they will look great on the festive table in honor of the new year. Like little Christmas tree toys.
Try it and you. Bon appetit!