Stuffed tomatoes

Prawns in bacon

• 4 LARGE TOMATOES
• 4 EGGS
• 100 GRAM SHRIMPS
• BUNCH OF CHIVES, chopped
• 4 TBSP MILK

• 20 LARGE PRAWNS, uncooked and peeled
• 150 GRAM BACON, sliced
• 4 TBSP OLIVE OIL
• HANDFUL PARSLEY, chopped
• 1 CLOVE GARLIC, mashed
• JUICE FROM 1/2 LEMON

Cut a small slice off the bottom of the tomatoes so they can stand. Cut the top off and take the insides out with a spoon. Stir the milk and the eggs together and add pepper and salt to taste; make scrambled eggs. Add the chives and the prawns and stuff the tomatoes with this mixture.

See also recipes for stuffed tomatoes from other countries: French, Nepalese, Italian and Egyptian stuffed tomatoes.

Roll the prawns in bacon and fry them 2 minutes on each side in 2 tablespoons olive oil. Mix the remaining olive oil with the lemon juice, parsley, garlic and salt and pepper to taste and drizzle this over the prawns. Decorate with a slice of lemon.

Nice to serve as tapas together with some olives and cubed chorizo.

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