Baked Egg-Stuffed Tomatoes

📝 Ingredients

• 4 large round tomatoes (about 180 g each)
• 4 eggs
• 20 g grated Parmesan
• 8 fresh basil leaves
• 4 slices wholemeal bread (about 40 g each)
• 1 garlic clove
• 1 tsp olive oil
• Salt, black pepper

🍴 Utensils

• Air fryer
• Paring knife
• Teaspoon
• Toaster
• Baking paper
• Mug

📖 Steps

1. Cut a lid of about 1 cm off the top of each tomato. Hollow out the inside with a teaspoon, collecting the pulp and seeds in a bowl, without piercing the skin or the bottom: leave a wall about 5 mm thick.
2. Lightly salt the inside of the tomatoes and turn them upside down on kitchen paper for 5 min to drain their juices. Meanwhile, roughly chop the reserved pulp, discarding the excess juice, then mix it with 4 finely sliced basil leaves and season with salt and pepper.
3. Preheat the air fryer for 3 min at 180 °C. Place the open tomatoes in the basket lined with baking paper and pre-cook them empty for 4 min: they soften slightly and the egg will then cook more evenly.
4. Crack each egg into a cup, then gently slide it into a tomato. If the egg is too large, pour off a little of the white from the cup first, or it will overflow. Season with pepper and sprinkle with Parmesan.
5. Cook for 8 min at 180 °C, then check: the white should be set and opaque, the yolk still glossy and wobbly. Cook for 1 to 2 min longer if the white is still translucent around the yolk.
6. While the eggs are cooking, toast the bread in the toaster for 2 to 3 min until golden and crisp. Rub each slice, while still hot, with the halved garlic clove, then drizzle with olive oil.
7. Spread the tomato and basil pulp over the toast. Serve two stuffed tomatoes per person, scattered with the remaining basil leaves, with two slices of toast each, straight away to enjoy the runny yolk.