Stuffed Tomatoes

Lightly grease a preheated skillet and sauté the ground chicken. Finely dice the onion and add it to the skillet with the meat after 10 minutes. Simmer for 5 minutes, then season with salt and spices to taste.

Slice the "caps" off the tomatoes and scoop out the cores. You can finely chop a portion of the pulp and add it to the skillet with the filling.

Arrange the tomatoes on a baking sheet or in a muffin tin so they stay upright. Fill the tomatoes halfway with the chicken filling.

Whisk the eggs with salt and pepper, then pour them into the tomatoes.

Bake the stuffed tomatoes at 180°C (350°F) for 20 minutes. Then, top with grated cheese and bake for a few more minutes until melted.