Stuffed tomatoes with spinach and egg

Ingredients – 4 beef tomatoes – 4 eggs – 100 grams of chopped spinach – 1 anchovy fillet – 1 clove of finely chopped garlic – 1 tablespoon of oil – salt and pepper Required: Colander, oven dish and oven.

Preparation method
1. Preheat the oven to 180 ℃
2. Cut off the top of the tomatoes and hollow them out. Cut the cavity out and let it leak out.
3. Fry the garlic and anchovies in a little oil while stirring. Keep stirring until the anchovies have dissolved.
4. Stir the spinach through the mixture and let it quickly shrink.
5. Mix the spinach with the tomato in a colander. Let the whole drain, press if necessary to get the most moisture out. Add salt and pepper to taste.
6. Fill the tomatoes half with the mixture. Break the eggs and fill the tomatoes with them until it is full. Season with salt and pepper.
7. Put the whole in the oven for about 25 minutes.