Eggs in tomato shells


Eggs in tomato shells
This is a novel way of cooking eggs: in tomato "shells" or egg-cups!

For extra flavour, we'll put a spoonful of caramelized onions in the tomato first.
34K 15 4.1
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Last modified on: October 11th 2015

Keywords for this recipe:EggsTomatoesShellOnions
For 4 people, you will need:

Change to the quantities for: 2 people 4 people 8 people 12 people
How long does it take?
Time required for this recipe:
PreparationRestingCookingStart to finish
12 min.30 min.21 min.1 hour 3 min.
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Step by step recipe


Stage 1 - 7 min.
Eggs in tomato shells : Photo of step #1

Prepare the tomatoes


Peel 4 tomatoes (choose fairly large ones). Slice off the top and scoop the flesh and seeds out of each tomato. You should end up with hollow tomatoes that will be able to hold the eggs.

Stage 2 - 30 min.
Eggs in tomato shells : Photo of step #2
Sprinkle the insides of the tomatoes with fine salt and stand them upside down on a wire rack.

Leave for at least 30 minutes for some of the juices to drain off.

Stage 3 - 1 min.
Eggs in tomato shells : Photo of step #3
Coat the outside of the tomatoes with olive oil, using a brush, then salt them.

Stage 4 - 2 min.
Eggs in tomato shells : Photo of step #4

Fill the tomatoes


Preheat the oven to 390°F (200°C).

Sit each tomato in a ramekin (to stop them splitting during cooking), then put a teaspoonful of onions fondue in the bottom of each one.

Stage 5 - 2 min.
Eggs in tomato shells : Photo of step #5
Pour an egg white into each tomato. Keep the yolks separate.

Stage 6 - 20 min.
Eggs in tomato shells : Photo of step #6

Cook the egg whites


Bake the egg whites in the tomatoes for about 20 minutes until set.

Stage 7 - 1 min.
Eggs in tomato shells : Photo of step #7

Cook the egg yolks


Gently place an egg yolk onto the top of each tomato, salt and pepper, then return to the oven for 1 minute - just enough to heat the yolk through, not cook it (this is important).

Stage 8
Eggs in tomato shells : Photo of step #8
Serve immediately.
Remarks
To bring out the flavour of the tomatoes, cook them empty in the oven for 20 minutes before adding the egg whites.

To make the eggs look more attractive, brush the yolk with olive oil just before serving to give it a really appetising gloss.
Keeping
Should be eaten immediately.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
507 Kcal or 2,123 Kj29 gr17 gr36 gr
25 %11 %2 %5 %
Per 100 g
Energetic valueProteins CarbohydratesFats
82 Kcal or 343 Kj5 gr3 gr6 gr
4 %2 %<1 %1 %
Per person
Energetic valueProteins CarbohydratesFats
127 Kcal or 532 Kj7 gr4 gr9 gr
6 %3 %<1 %1 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
How much will it cost?
  • For 4 people : 2.24 €
  • Per person : 0.56 €

Change currency:

Note : These prices are only approximate.
Source
Home made.
This recipe uses (among others)
Onion fondueOnion fondue: You can get more informations, or check-out other recipes which use it, for example: Stuffed Mushrooms, Loaf for "les filles'", Rosemary steamed fish, Montlebon toast, Boulangère potatoes, ... All
EggEgg: You can get more informations, or check-out other recipes which use it, for example: Broccoli savoury custard, Cornmeal baps for Anne, Half-cooked chocolate cake with raspberry coulis, Grapefruit moelleux, Pan-fried cheese, egg and spinach toastie, ... All
TomatoTomato: You can get more informations, or check-out other recipes which use it, for example: Mixed tomato salad, Mediterranean toast, Greek salad, Hot tomato sauce, Minestrone, ... All
Olive oilOlive oil: You can get more informations, or check-out other recipes which use it, for example: Surprise eggs, Tomato omelette, Tomato meat balls, Montlebon toast, Mexican tart, ... All
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