Eggs with tomatoes and courgettes
Melting courgettes with tomatoes and onions into which the eggs are slid carefully, without breaking the yolk, and cooked gently.
The secret of success in this recipe is to combine the tomatoes and courgettes when they are really soft, and cook the egg white, leaving the yolk still runny.
The secret of success in this recipe is to combine the tomatoes and courgettes when they are really soft, and cook the egg white, leaving the yolk still runny.
76K 3.9/5 based on 19 reviews
Last modified on: September 27th 2015
Keywords for this recipe:For 4 people, you will need:
- 1
1 onion - 2
1 garlic clove - 3
500 g courgette - 4
3 tablespoons olive oil - 5
800 g tomato - 6 3 tablespoons olive oil
- 7 3 tablespoons olive oil
- 8
4 Eggs - 9
fine (or table) salt - 10
pepper - Total weight: 1,770 grams
Change measures:
Times for this recipe
Preparation: 14 min.
Cooking: 38 min.
All in all: 52 min.
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 - 5 min.
Stage 3 - 10 min.
Stage 4 - 4 min.
Remove the stalk and core from the top of 800 g tomato. Cut in half lengthways and scatter fine salt over.
Stage 5 - 12 min.
Using the same pan as before, pour in 3 tablespoons olive oil.
When really hot, add the tomatoes and cook on both sides...
When really hot, add the tomatoes and cook on both sides...
Stage 6
...until they begin to reduce. At this point you can remove and discard the skins.
Set aside.
Set aside.
Stage 7 - 3 min.
Still using the same pan on medium heat, pour in 3 tablespoons olive oil.
When really hot, add the chopped onions and garlic, salt and pepper, and mix well.
Cook for 2 or 3 minutes while stirring.
When really hot, add the chopped onions and garlic, salt and pepper, and mix well.
Cook for 2 or 3 minutes while stirring.
Stage 8 - 5 min.
Tip the tomatoes and courgettes back into the pan, mix well, salt and pepper again, then checking the seasoning.
Stage 9 - 8 min.
Make "holes" in the mixture to match the number of eggs you have and break an egg carefully into each one.
Turn down the heat and leave to cook until the egg whites are set.
Meanwhile, heat the plates.
Turn down the heat and leave to cook until the egg whites are set.
Meanwhile, heat the plates.
Stage 10
Lightly salt and pepper the top of each egg. Serve one egg per person, surrounded by its "nest" of vegetables.
Remarks
Feel free to modify the proportions of vegetables, quantities are given for guidance only.
Keeping: Should be eaten immediately.
Source: Home made.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 1,867 Kcal or 7,817 Kj | 35 gr | 47 gr | 171 gr |
| 93 % | 14 % | 4 % | 26 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 105 Kcal or 440 Kj | 2 gr | 3 gr | 10 gr |
| 5 % | 1 % | <1 % | 1 % |
| Per person | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 467 Kcal or 1,955 Kj | 9 gr | 12 gr | 43 gr |
| 23 % | 3 % | 1 % | 6 % |
How much will it cost?
- For 4 people : 6.06 €
- Per person : 1.52 €
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)
Tomato
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Courgette
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Egg
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Olive oil
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