Stuffed tomato with egg crumble

Ingredients

• 6 pcs Medium vine tomatoes
• 1 pcs Large onion, finely chopped
• 5 pcs Eggs, hard boiled, grated
• 5 tbsp Olive oil
• 1 tbsp Thyme, fresh, chopped
• 1 pinch Salt
• 1 pinch Fresh black pepper to taste
• 2 slice Old or toasted almond bread, crushed

Method

1. Preheat oven to 170°C.
2. Cut out the top of each tomato and carefully remove the flesh without cutting the bottom.
3. Sprinkle some salt in the insides.
4. In a large mixing bowl, mix together grated eggs and crushed almond bread to a crumble.
5. Place a large frying pan over medium heat and add 2 tablespoons of olive oil.
6. Add the onion and sauté for around 4 minutes.
7. When it's done, add it to the egg mixture with it's excess liquid as well.
8. Fold in thyme and spoon the mixture into the tomatoes, replace the tops and drizzle with olive oil.
9. Pour a cup of water on the casserole dish and bake for around 15 minutes.