Looking for a new interesting way to stuff tomatoes? Look no further! This tasty filling should tickle your taste buds.


  • 150g pork mince

  • 4 large ripe tomatoes

  • 150g speck, diced

  • 250g button mushrooms, thinly sliced

  • 4 large free-range eggs

  • 4 slices of fresh sourdough

  • 1 bunch asparagus

  • 3 sprigs thyme

  • 2 tbs. parsley, finely chopped

  • 1 French shallots, finely chopped

  • Lemon wedges as garnish


  • 1.

    Pre-heat the oven to 180C.

  • 2.

    Cut the top off tomatoes and remove the inside of the tomato with a melon baller.

  • 3.

    Fry speck, mushrooms, shallot, parsley and thyme in a frying pan until golden brown. Cool slightly before adding to the raw pork mince. Combine well.

  • 4.

    Fill the cavity of the tomato with the speck and pork mixture and place the tomato lids back on. Drizzle with oil and bake in the oven for 15-20 minutes.

  • 5.

    Bring a pot of salted water to the boil. Gently lower eggs into the water and cook for 4 minutes. Place in a bowl of iced water to cool down immediately before peeling. Using the same water blanch the asparagus.

  • 6.

    To present place the cooked stuffed tomato on the sourdough bread, with the halved eggs and asparagus. Drizzle with a little extra virgin olive oil.

Nutritional information

Nutritional analysis per serving (10 servings)

  • Energy 259kj
  • Fat Total 6g
  • Saturated Fat 1g
  • Protein 17g
  • Carbohydrate 33g
  • Sugar 5g
  • Sodium 776mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Serves: 4
Time: 20 mins

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