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.
For extra flavour, we'll put a spoonful of caramelized onions in the tomato first.
71 K 4.1/5 (15 reviews)
1 hour 3 min.
Easy
2.25 €
4 people
6 IngredientsLast modified on: October 11th 2015
For 4 people, you will need:
- 1
4 tomatoes - 2
1 tablespoon olive oil - 3
4 teaspoons onion fondue - 4
4 eggs - 5
Fine (or table) salt - 6
Pepper - Total weight: 615 grams
Times for this recipe
Preparation: 15 min.
Resting: 30 min.
Cooking: 25 min.
All in all: 1 hour 3 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - ⌛ 7 min.
Stage 2 - ⌛ 30 min.
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.
Leave for at least 30 minutes for some of the juices to drain off.
Stage 3 - ⌛ 1 min.
Coat the outside of the tomatoes with olive oil, using a brush, then salt them.
Stage 4 - ⌛ 2 min.
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.
Pour an egg white into each tomato. Keep the yolks separate.
Stage 6 - ⌛ 20 min.
Cook the egg whites
Bake the egg whites in the tomatoes for about 20 minutes until set.
Stage 7 - ⌛ 1 min.
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
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.
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.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 29 RDI=45 % | 16 RDI=6 % | 36 RDI=49 % | 507 RDI=25 % | 2,123 RDI: 25 % |
| Per 100 g | 4 RDI=7 % | 2 RDI=1 % | 5 RDI=8 % | 82 RDI=4 % | 345 RDI: 4 % |
| Per person | 7 RDI=11 % | 4 RDI=2 % | 9 RDI=12 % | 126 RDI=6 % | 531 RDI: 6 % |
How much will it cost?
- For 4 people : 2.25 €
- Per person : 0.60 €
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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Onion fondue
You can get more informations, or check-out other recipes which use it, for example: Stuffed Mushrooms, Eggs meurette, Montlebon toast, Rosemary steamed fish, Baked Camembert, ... See them all 7
Egg
Like these other recipes: Paris flan filling, Sausage buckwheat pancakes, Potimarron and Parmesan tart, Galette Charentaise, Eggs "en cocotte" with spinach, ... See them all 253
Tomato
Like these other recipes: Fine multi-tomato tart, Tomato sauce (with fresh tomatoes), Zucchini and tomato remoulade, Beans with tomatoes, Mexican ceviche, ... See them all 76
Olive oil
Like these other recipes: Pan-fried scallops and chanterelles with Noilly Prat sauce, Semolina galette with leeks, Hot tomato sauce, Roast potatoes "à la provençale", Rice with spring greens, ... See them all 562
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