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.
For extra flavour, we'll put a spoonful of caramelized onions in the tomato first.
30,1864.1/5 for 15 ratings
Grade this recipe: Last modified on: October 11th 2015
For 4 people, you will need:
- 0
4 tomatoes - 1
1 tablespoon olive oil - 2
4 teaspoons Onion fondue - 3
4 eggs - 4
fine (or table) salt - 5
pepper - Total weight: 615 grams
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. |
At what time?
- When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Keeping:
Should be eaten immediately.Step by step recipe
Stage 1 - 7 min.
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.
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.
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 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 % |
How much will it cost?
- For 4 people : 2.24 €
- Per person : 0.56 €
Note : These prices are only approximate.
Source
Home made.More recipes?
This recipe uses (among others) | Tomato: You can get more informations, or check-out other recipes which use it, for example: Chicken and Avocado Salad, Salade Niçoise, Paella, Cauliflower tabouleh, Tomato and courgette tart, ... All |
 | Onion fondue: You can get more informations, or check-out other recipes which use it, for example: Boulangère potatoes, Stuffed Mushrooms, Loaf for "les filles'", Eggs meurette, Montlebon toast, ... All |
| Egg: You can get more informations, or check-out other recipes which use it, for example: Gingerbread, Poached eggs, Koulibiak in pie dish, Cheese tart, Shakshuka, ... All |
| Olive oil: You can get more informations, or check-out other recipes which use it, for example: Fish fillet with preserved lemons, Montlebon toast, Moussaka, Scallops with cabbage julienne, Quiche Bretonne, ... All |
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