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.
24,4723.9/5
Last modified on: September 27th 2015
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: 1,810 grams
How long does it take?
| Preparation | Cooking | Start to finish |
|---|---|---|
| 14 min. | 38 min. | 52 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?
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When should I start for the recipe to be ready at a certain time?
Work this out...
Step by step recipe
| 1 |  | Prepare and chop 1 onion. Peel and chop 1 garlic clove. Set aside |
5 min. |
| 2 |  | Prepare 500 g courgette and slice thinly. | 5 min. |
| 3 |  | Pour 3 tablespoons olive oil into a large pan on medium heat. When hot, add the courgette rounds, salt and pepper, and mix well. Cook until the couregettes are soft and melting, then set aside. |
10 min. |
| 4 |  | Remove the stalk and core from the top of 800 g tomato. Cut in half lengthways and scatter fine salt over. | 4 min. |
| 5 |  | Using the same pan as before, pour in 3 tablespoons olive oil. When really hot, add the tomatoes and cook on both sides... |
12 min. |
| 6 |  | ...until they begin to reduce. At this point you can remove and discard the skins. Set aside. |
|
| 7 |  | 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. |
3 min. |
| 8 |  | Tip the tomatoes and courgettes back into the pan, mix well, salt and pepper again, then checking the seasoning. | 5 min. |
| 9 |  | 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. |
8 min. |
| 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.
Nutritional information
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How much will it cost?
For 4 people : 6.18 €
Per person : 1.55 €
Source: Home made.
More recipes?
This recipe use (among others) | Tomato: You can get more informations, or check-out other recipes which use it, for example: Tomato tatin, Piedmont salad, Tomato tart, Tomatoes Macédoine , Mixed salad stack, ... [All] |
 | Courgette: You can get more informations, or check-out other recipes which use it, for example: Minestrone, Italian style gratin, Little vegetable omelettes, Courgettes (zuchinis) , Small ratatouille with , ... [All] |
 | Egg: You can get more informations, or check-out other recipes which use it, for example: Cocotte eggs with Comté, Biscuit de Savoie sponge cake, Choux pastry (pâte à choux), Buckwheat almond biscuits, Fried eggs with tomatoes, ... [All] |
 | Olive oil: You can get more informations, or check-out other recipes which use it, for example: Tomato tart, Guacamole, Filo leeks and cheese tart, Mushroom buckwheat pancakes, Two-olive ciabatta, ... [All] |
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