Eggs in tomato shells

Step by step recipe:

  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.
  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.
  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.
  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 caramelized onions in the bottom of each one.
  5. 2 min.Eggs in tomato shells : Photo of step #5
    Pour an egg white into each tomato. Keep the yolks separate.
  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.
  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).
  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.

Source:

Home made.

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