Stuffed Tomatoes with Minced Meat

– Draining weight

Rinse the tomatoes and carefully hollow them out from the stem ends. Season the insides lightly with salt. Place the tomatoes on a plate with the opening facing down so that they can draw water. Peel and chop the onions. For the filling, melt half the butter in a frying pan and cook the onions until translucent. Add the mince and fry lightly, remove from the stove and cool a little. Mix the eggs with the mince. Drain the feta cubes, collect the oil, chop the feta and add it to the minced meat mixture. Season with oregano, salt, pepper and fill the mixture into the tomatoes.

Place the stuffed tomatoes in a baking dish, pour the beef broth and cook in the oven at 180 °C for 20 minutes.

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