Stuffed Tomatoes with Guacamole
Prep time: 
Total time: 
Serves: 4
  • 4 small hot house or cocktail tomatoes
  • 1 riped avocado, mashed
  • 1 tbsp. olive oil
  • salt to taste
  • ¼ tsp. of cayenne pepper
  • ¼ cup cheese, grated
  • 1 egg yolk, crumbled (optional)
  • ¼ tsp. paprika
  1. Wash the tomatoes and cut a ¼" slice from the top of each tomato; carefully scoop out the pulp using a melon baller or a teaspoon.
  2. Place the tomato in a serving plate and set aside.
  3. In a working bowl, put together the mashed avocado, olive oil, salt, cayenne pepper and cheese; mix well.
  4. Spoon the mix avocado filling into each tomato evenly.
  5. Sprinkle with crumbled egg yolk and paprika.
  6. Put in the refrigerator for at least an hour before serving; best serve chilled.
Recipe by Lani Cooks at