1 Wash the tomatoes. Cut off the top (as if it were a boiled egg) and scoop out the pulp, being careful not to split the skin. 2 Break the eggs in a bowl, add a little salt and beat. 3 Put the oil in a heated frying pan, pour in the beaten egg and stir continuously until cooked. 4 Fill the emptied tomatoes with the scrambled eggs and put in an ovenproof dish. Sprinkle the grated cheese over the top. Cook in the oven for 10 minutes and serve immediately. The tomato originated in Peru. For a long time it was thought to be poisonous and was used as an ornamental plant, called "apple of Peru", until the 18th century.
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|Serving Size: 1 Serving (1011g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 517 (60%)|
|Amt Per Serving||% DV|
|Total Fat 57.4g||77 %|
|Saturated Fat 16.8g||84 %|
|Monounsaturated Fat 22.3g|
|Polyunsanturated Fat 9.4g|
|Cholesterol 2115mg||651 %|
|Sodium 724.6mg||25 %|
|Potassium 1837.3mg||48 %|
|Total Carbohydrate 23.2g||7 %|
|Dietary Fiber 5.9g||24 %|
|Sugars, other 17.3g|
|Protein 67.2g||96 %|
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Calories per serving: 863
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