Showing posts with label Tomatenschoteltje (Dutch Tomato Dish). Show all posts
Showing posts with label Tomatenschoteltje (Dutch Tomato Dish). Show all posts


There is an abundance of "schoteltje" recipes in our traditional kitchen, like "broodschoteltje", "macaronischoteltje", "beschuitschoteltje", "rijstschoteltje". It appears to be a collective name for predominantly sweet dessert dishes, but not always, like today's savory dish. 

I don't really have a good translation for the "schoteltje" part. Schoteltje literally means "small dish". The recipes themselves fall somewhere between small casseroles, au gratin dishes, or cocottes - but they're not always a full-blown casserole, which would imply cooking for a lengthy time in the oven using raw ingredients (because that would be an "ovenschotel", an oven dish), and not all recipes require gratin, and sometimes cocottes are initially meant to contain personal servings, which also doesn't apply. So for now, I am going with the unsatisfactory English name of "dish". Maybe you can help me come up with something better? 

Most schoteltje recipes are generated straight out of our frugal tendencies: they use up old bread, leftover rice or pasta, even oliebollen, and often incorporate eggs, a food that is still affordable for most. So too this recipe, that uses up a glut of tomatoes, a handful of leftover shredded cheese, and a few eggs.

This recipe is a great lunch or brunch dish: tomatoes stuffed with cheesy scrambled egg, topped with bacon, and baked in the oven until the skin and flesh of the tomatoes softens and become jammy. Together with a green salad, or a few slices of bread or toast, it's a satisfying meal, and an affordable one. 


4 large tomatoes
5 eggs
1 cup (100 grams) shredded cheese
4 strips bacon
Herbs (optional)

Cut the top of the tomatoes, and put the caps aside for now. Hollow the tomatoes out with the help of a spoon. Save the seeds, or puree the tomato pulp and save it for soups. Sprinkle a little bit of salt on the inside of each tomato, and place it upside down in the dish. In the meantime, crack the eggs and whisk them, then melt the butter in a skillet. Add the egg mix, and when it starts to set, scramble the eggs with the cheese. Season with salt and pepper and herbs, if desired. Don't overcook the eggs.

Heat the oven to 400F/200C. Turn the tomatoes right side up, stuff them with the scrambled eggs, and top each one with a strip of bacon. Replace the cap, add a little bit of water to the bottom of the dish, and bake the tomatoes for 20 - 25 minutes, until the caps are slightly shriveled and the tomatoes are starting to burst. 

Serve warm, with toast, or a green salad. Eet smakelijk!