Ingredients:
3-4 blue onions (you can use regular onions)
1/2 bell pepper
Olive oil
Salt
Pepper
Provencal herbs
150 g tomatoes
250 g minced meat
3-4 eggs
Parsley
30-40 g cheese
Instructions:
Preheat oven to 200°C (400°F).
Cut the tops off the onions and carefully scoop out the insides, leaving a thick shell. Set aside the onion flesh.
Heat olive oil in a large frying pan over medium heat. Add the garlic and bell pepper and cook until softened, about 5 minutes.
Add the onion flesh to the pan and cook until softened, about 10 minutes.
Add the tomatoes, Provencal herbs, salt, and pepper to the pan and bring to a simmer. Cook for 10 minutes, or until the tomatoes have softened.
Stir in the minced meat and cook until browned.
Remove the pan from the heat and stir in the parsley.
Fill the onion shells with the meat mixture.
Crack an egg on top of each onion.
Place the stuffed onions in a baking dish and bake for 40 minutes, or until the eggs are set and the onions are tender.
Sprinkle the cheese over the onions and bake for an additional 5 minutes, or until the cheese is melted and golden brown.
Tips:
If you don’t have Provencal herbs, you can substitute with a mixture of dried thyme, rosemary, and oregano.
You can also add other vegetables to the stuffing, such as chopped mushrooms, carrots, or zucchini.
To prevent the onions from drying out while baking, you can add a little bit of water or broth to the bottom of the baking dish.
This recipe is a great way to use up leftover ground meat and vegetables. It is also a hearty and satisfying meal that is perfect for a weeknight dinner.