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.
57 K 4.1/5 (15 reviews)
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Last modified on: October 11th 2015
For 4 people, you will need:

Change to the quantities for:
Times for this recipe
Preparation: 15 min.
Resting: 30 min.
Cooking: 25 min.
All in all: 1 hour 3 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.
Eggs in tomato shells

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
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
Coat the outside of the tomatoes with olive oil, using a brush, then salt them.

Stage 4 - 2 min.
Eggs in tomato shells

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
Pour an egg white into each tomato. Keep the yolks separate.

Stage 6 - 20 min.
Eggs in tomato shells

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

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
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 recipe30 RDI=10 %20 RDI=2 %40 RDI=5 %510 RDI=30 %2,120 RDI: 30 %
Per 100 g4 RDI=2 %2 RDI=0 %5 RDI=1 %80 RDI=4 %350 RDI: 4 %
Per person7 RDI=3 %4 RDI=0 %9 RDI=1 %130 RDI=6 %530 RDI: 6 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Milk, egg
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)
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