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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.

44K 15 4.1

Last modified on: October 11^th 2015

Keywords for this recipe:

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

Change to the quantities for: 2 people 4 people 8 people 12 people

Change measures: Metric

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How long does it take?

Time required for this recipe:

Preparation	Resting	Cooking	Start to finish
12 min.	30 min.	21 min.	1 hour 3 min.

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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

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
507 Kcal or 2,123 Kj	29 gr	17 gr	36 gr
25 %	11 %	2 %	5 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
82 Kcal or 343 Kj	5 gr	3 gr	6 gr
4 %	2 %	<1 %	1 %

Per person
Energetic value	Proteins	Carbohydrates	Fats
127 Kcal or 532 Kj	7 gr	4 gr	9 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).

Possible allergens in this recipe: Milk, Egg

How much will it cost?

For 4 people : 2.24 €
Per person : 0.56 €

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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)

	Egg: You can get more informations, or check-out other recipes which use it, for example: Flamiche, Soft Croque-monsieur with 3 cheeses, Biscuit de Savoie sponge cake, Gâteau Nantais, Steak burger topped with egg, ... All
	Tomato: You can get more informations, or check-out other recipes which use it, for example: Pan con tomate, Paella, Chicken and Avocado Salad, Moussaka, Prawn salad with a crunch, ... All
	Onion fondue: You can get more informations, or check-out other recipes which use it, for example: Boulangère potatoes, Rosemary steamed fish, Montlebon toast, Eggs meurette, Loaf for "les filles'", ... All
	Olive oil: You can get more informations, or check-out other recipes which use it, for example: Fillet of pollack cooked in two stages, Shakshuka, Rice with spring greens, Tuna pasta, Pork sautéed with green beans, Asian style, ... All

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