|8||medium sized beef tomatoes|
|1||bunch of chives|
|salt and pepper|
|100 g||young farmhouse gouda|
|100 g||mature farmhouse gouda|
Preheat oven to 200°C. Cut a horizontal cap from the top part of the tomatoes, carefully hollow out the tomatoes with a teaspoon. Turn the emptied tomatoes up-side-down on a kitchen paper to drain. Cut chives in small pieces.
Slice young farmhouse gouda and outlay tomatoes with it. Beat up and whipp eggs, add chives, season with salt and pepper to taste. Place tomatoes on a baking tray and fill up with the egg mixture close to rim. Grate the mature farmhouse gouda and sprinkle over tomatoes. Bake tomatoes in the oven for approx. 15 minutes.
Tip: Delicious with salad and grilled sausages or add to a mixed salad with chickpeas and avocado.
The filled tomatoes are suitable as a starter.