1,569 easy and fully explained recipes, with +66K photos and 78 videos

This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...

Eggs in tomato shells

Name: Eggs in tomato shells
Prep time: 42 min
Cook time: 21 min
Total time: 1 h 3 min
Yield: 4 people
Cuisine: French
Ingredients: 4 tomatoes; 1 tablespoon olive oil; 4 teaspoons onion fondue; 4 eggs; Fine (or table) salt; Pepper

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.

71 K 4.1/5 (15 reviews)486498

Duration

1 hour 3 min.

Difficulty

Easy

Last modified on: October 11^th 2015

Step by step recipe Ingredients Duration Nutritional facts Cost Comments

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.

Preparation 15 min.

Resting 30 min.

Cooking 25 min.

When should you start or finish this recipe?

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.

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.

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.

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.

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 %