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Recipe for Healtly Hair and Skin

Tomato Pipcrade

SERVES 4

4 large tomatoes, 100 g/4 oz/1/2 each 30 ml/2 tbsp oil

1 red (bell) pepper, chopped

2 garlic cloves, chopped

3 large eggs, beaten

45 ml/3 tbsp double (heavy) cream Salt and freshly ground black pepper 30 ml/2 tbsp chopped parsley

Gut the top off each tomato, two-thirds from the top. Keep the slices for lids. Gently squeeze out and discard the seeds, scoop out the pulp and chop. Heat the oil in a saucepan and stir-fry the chopped pepper for 2 minutes, then add the garlic and tomato pulp. Cook for 30 seconds. Blend half the beaten egg with the cream and add to the hot pepper mixture. Scramble for 1 minute, stirring, until smooth and cooked. Remove from the heat. Season and cool. Blend in the remaining beaten egg. Fill the cavity of each tomato with this mixture. Place each tomato in a ramekin dish (custard cup) (this will prevent them from collapsing on baking). Bake in a preheated oven at 200°C/400°F/gas mark 6 for 8 minutes. Replace the raw tomato slice on top of the cooked tomato. Sprinkle parsley on top and serve in the same ramekin dishes.

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