Tomato halves stuffed with egg with yogurt in the oven

4 servings
40 min

For this dish, I chose large, round tomatoes. Wash the tomatoes. Cut in half. Wash the eggs and set them to the state & quot; hard-boiled & quot;.

Carefully remove the peduncle from one half with a knife. Cut a thin circle from the second half so that the half can stand smoothly.

Next, you need to remove the flesh with the seeds. She won't be needed. To do this, use a small sharp knife and a teaspoon. Try to carefully cut out the flesh so that the through hole in the half from which the peduncle was removed is not very large.

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.

Grate the cheese on a coarse grater. I have a gouda. But it would be even better to take a sharper tilsiter.

Hard boiled eggs, peel and also grate on coarse grater.

In a bowl to the eggs and cheese, squeeze a garlic clove through the press. You can grate it on a fine grate. Add the finely shredded fresh dill and natural yoghurt. Salt and mix the filling.

With an egg-cheese mixture, stuff the tomato halves. Place on a baking sheet greased with sunflower oil. And bake in an oven preheated to two hundred degrees until golden crust on the surface.