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.
28,4664/5 for 14 ratings
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Last modified on: October 11th 2015

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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Keeping:

Should be eaten immediately.

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.

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).

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Note : These prices are only approximate.

Source

Home made.

More recipes?

This recipe uses (among others)
TomatoTomato: You can get more informations, or check-out other recipes which use it, for example: Mexican ceviche, Avocado and smoked salmon terrine , Spaghetti Bolognese, Eggs with tomatoes and courgettes, Moussaka, ... All
Onion fondueOnion fondue: You can get more informations, or check-out other recipes which use it, for example: Stuffed Mushrooms, Rosemary steamed fish, Eggs meurette, Loaf for "les filles'", Boulangère potatoes, ... All
EggEgg: You can get more informations, or check-out other recipes which use it, for example: Caramelized pear custard tart, Koulibiak in pie dish, Checkerboard biscuits, Arlesian Biscuits, Leek and Mimolette tart, ... All
Olive oilOlive oil: You can get more informations, or check-out other recipes which use it, for example: Crispy rolls with chicken and leek, Hot tomato sauce, Potimarron and leek soup, Raw beetroot salad, Preserved lemons, ... All

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