Bacon and Egg Stuffed Tomatoes
Bacon and Egg Stuffed Tomatoes is a classic for good reason — tomatoes does most of the work, and the method is approachable enough for a weeknight. It is naturally naturally gluten-free, so it suits mixed tables without any substitutions. Scroll down for the ingredients, the step-by-step method, and answers to the questions we get asked most about it.
- Serves 6
- Level Easy
Ingredients
- 6 large Tomatoes, washed
- Salt and pepper to taste
- 6 slice Bacon, cooked and crumbled; or 4 tablespoons bacon bits
- ¾ cup Celery
- 6 Hard boiled eggs
- ?
- 2 tsp Parsley
- ¼ tsp Salt
- ¼ tsp To taste Pepper
- Paprika
Method
- Cut tops from tomatoes.
- Scoop out pulp, leaving shells intact.
- Chop tomato pulp.
- Drain tomato shells and sprinkle cavities with salt and pepper.
- Combine tomato pulp, bacon, celery, eggs, mayonnaise, parsley, and measured salt and pepper.
- Fill tomato shell with bacon and egg mixture.
- Sprinkle with paprika.
Tips for the best Bacon and Egg Stuffed Tomatoes
- For a milder version, remove the chilli seeds; for more heat, add them at the start so the oil picks it up.
- Rest the finished dish for a few minutes before serving — it lets the flavours settle and the texture firm up.
- Taste as you go. Seasoning at the end is fine, but adjusting halfway through gives a more balanced result.
- Let the egg come up to room temperature for 15 minutes before cooking so it cooks evenly.
Variations
- Swap the egg for silken tofu — keep the cooking time similar and check for doneness.
- Mild version: halve the chilli and finish with a spoon of yoghurt or cream to soften the heat.
- Vegetable boost: stir in a handful of spinach, peas or diced peppers in the last few minutes of cooking.
Serving ideas
Finish with fresh herbs and serve family-style in the middle of the table.
Storage
Cool completely, then refrigerate in a sealed container for up to 3 days. Reheat gently on the stove or in the microwave until piping hot. Freezes well for up to 3 months.
Frequently asked questions
How many people does this Bacon and Egg Stuffed Tomatoes recipe serve?
As written it serves 6. The quantities scale up or down in a straight line, so double everything for 6×2.
Can I make Bacon and Egg Stuffed Tomatoes ahead of time?
You can prep all the ingredients a day ahead and keep them covered in the fridge, then cook just before serving for the best texture.
Is Bacon and Egg Stuffed Tomatoes naturally gluten-free?
Yes — this version is naturally gluten-free as written. Always check packaged ingredients if you have strict requirements.
What can I substitute for tomatoes?
Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.
Is this Bacon and Egg Stuffed Tomatoes recipe medium to make?
It is rated medium: 10 ingredients and 7 steps. Follow the order and the tips above and it is very forgiving.
Adapted from Wikibooks Cookbook, CC BY-SA 4.0 — source
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