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Stuffed Tomatoes with Ricotta cheese and Quail Eggs

Easy and quick (approx.30 minutes) stuffed tomatoes with ricotta cheese and quail eggs. Can be enjoyed as appetizer or main meal (especially in summer).
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Appetizer
Cuisine: European
Keyword: quail eggs, ricotta cheese, tomatoes


  • 4 medium to large tomatoes equal in size
  • 5 quail eggs
  • 1 cup ricotta cheese fresh
  • 1 tbsp breadcrumbs
  • 1/2 tsp garlic powder
  • 1 tsp thyme dried
  • 1 tbsp olive oil extra virgin
  • salt to taste


  • Wash tomatoes and cut the top off. Leave the top for later. Scoop out the inside of the tomatoes (and use for a salad for example). Set aside.
  • In a separate mixing bowl combine one quail egg (the rest are needed for stuffing later). ricotta cheese, olive oil, garlic powder, thyme, breadcrumbs and salt. Mix well and distribute the stuffing evenly within scooped tomatoes. Make sure to make a small well in the middle, where the eggs will be placed later on. Otherwise, they may leak on the sides.
  • Place stuffed tomatoes on a baking dish. Cover with tomatoes tops. Cook on 360F/180C for about 10 minutes. Then remove from oven and add quail eggs (one egg per tomato). Bake (without the tomato tops) for additional 10 minutes or until eggs are fully cooked.
  • Let cool and serve warm or cold.