Fragrant baked stuffed eggs

Boil the eggs hard-boiled. Peel the chilled eggs, cut them in half, and carefully remove the yolks. In a bowl, mash the yolks with a fork, mix them with half of the grated Parmesan cheese, cream, Dijon mustard, salt, and black pepper to create a delicate and flavorful filling.

Fill the egg white halves with the prepared filling, carefully arrange them in a heat-resistant dish, ready to receive this culinary magic.

Peel the onion, garlic, and bell pepper, and finely dice them. In a deep skillet with a thick bottom, sauté the vegetables over medium heat until softened and lightly golden, about 3 minutes – let them release their aroma.

Add the chopped tomatoes with their juice to the pan, bring the mixture to a boil and let it evaporate slightly to make the sauce more intense, about 2–3 minutes.

Pour the stuffed eggs with fragrant tomato sauce, sprinkle generously with the remaining grated Parmesan cheese and send to the preheated oven. Bake for 15 minutes, until the cheese melts and forms an appetizing golden crust. Before serving, sprinkle with fresh chopped parsley to add brightness and freshness to the dish, serve hot.