Place the spinach in the steamer and steam it for 6-8 minutes; until it is limp.

Remove the spinach and squeeze out the extra juice, then chop it and set aside. If you prefer and can find it, you can use pre-chopped frozen spinach.

Slice the top off the tomatoes (about 2cm thick slice) and set them aside. Use a spoon (opt for a grapefruit spoon) or something to take out the seeds and the pulp of the tomato.

You can set this aside for later use such as a salad. Salt the inside of the tomatoes the turn the upside down to drain on a plate or paper towel.

Beat the large egg with the smooth cream cheese. TIP: if you are having a problem getting the egg and the cream cheese to blend together, try adding some plain unsweetened yoghurt a spoonful at a time until the mixture blends together.

Add the chopped spinach to the egg and cream cheese mixture and add salt and pepper to your liking plus a pinch of the grated nutmeg.

Use the egg and cream cheese mixture to stuff the tomatoes, dividing the mixture up evenly among all of the tomatoes. Put the lid on top of the tomatoes (the slice you cut off earlier) and place them in the food steamer

Steam the spinach stuffed tomatoes for 15 to 20 minutes; until the tomatoes are very soft.

Serve while still hot.