Tomatoes filled with Meat

Preheat the oven to 375°F (190°C). Lightly grease a baking dish with cooking oil and set aside.

Slice off the tops of the tomatoes and carefully scoop out the pulp and seeds using a spoon, creating hollow shells. Reserve the tomato pulp and set the hollowed tomatoes upright in the prepared baking dish.

Lightly season the inside of each hollowed tomato with salt and a drizzle of cooking oil, then let them rest while you prepare the filling.

In a skillet, heat cooking oil over medium heat and cook the ground meat until browned, seasoning with your chosen spices. Stir in the reserved tomato pulp and cook for an additional 3 minutes, then remove from heat and allow the mixture to cool slightly.

Rinse the rice under cold water and par-cook it in boiling salted water for about 5 minutes, then drain and fold it into the meat mixture along with the beaten eggs and freshly chopped parsley. Mix until the filling is well combined.

Spoon the meat and rice filling generously into each hollowed tomato, filling them nearly to the top. Replace the tomato tops as lids if desired.

Drizzle a little cooking oil over the filled tomatoes and bake in the preheated oven until the tomatoes are tender, the filling is cooked through, and the eggs have fully set.

Remove the dish from the oven and allow the stuffed tomatoes to rest for a few minutes before serving. Garnish with additional fresh parsley if desired.