This is a small dish I prepare during the Detox workshops that I give together with Detox Coach Jacqueline van Lieshout and it's totally perfect for an easy, fast and nice-looking Easter brunch.
Use large, firm tomatoes and don't let them bake too long because otherwise they get too soft and break. I use small organic eggs so there's no danger of them flowing out of the tomatoes when still raw.
You can vary this dish with the herbs you have on hand. Fresh or dried oregano and marjoram go very well with the rest of the ingredients.
Pomodori del Sole (stuffed baked tomatoes)
1 large tomato p.p.
1 clove of garlic
100 gr fresh spinach
4 small eggs
salt and black pepper
extra virgin olive oil
fresh basil leaves
some soft goat cheese
Preheat the oven to 180° C.
Cut the top off the tomatoes (like a lid, so not too much) and carefully remove all the seeds using a spoon.
Remove a small slice at the bottom of the tomatoes so they can stand upright in the oven dish without falling.
Season the empty tomatoes with a little salt, black pepper and some drops of olive oil.
Line a baking dish with parchment paper and place the empty tomatoes in it.
Cook the spinach in a few tablespoons of olive oil in which you have squeezed the peeled clove of garlic.
Fill the tomatoes partially with a little spinach and some torn basil leaves.
Fill each tomato further with a raw egg and season again with salt and pepper.
Cook the tomatoes in the oven for 8-10 minutes or until the desired consistency is reached.
Crumble the goat cheese on top of the tomatoes. You can do this just as the eggs come out of the oven or 5 minutes before. Serve hot.