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Fried eggs with tomatoes

Name: Fried eggs with tomatoes
Prep time: 12 min
Cook time: 19 min
Total time: 31 min
Yield: 4 people
Cuisine: French
Ingredients: 8 tomatoes; 4 tablespoons olive oil; 1 bayleaf; Sage; Rosemary; Thyme; 1 garlic clove; 4 eggs; Salt; Pepper; Balsamic vinegar

In this recipe, thick slices of tomato are cooked first, then the eggs are left to cook gently in the spaces between them.

Particularly delicious served simply with a trickle of balsamic vinegar.

101 K 4.8/5 (14 reviews)497500

Duration

35 min.

Difficulty

Easy

Last modified on: November 27^th 2013

Step by step recipe Ingredients Duration Nutritional facts Cost Comments

For 4 people, you will need:

1 8 tomatoes
2 4 tablespoons olive oil
3 1 bayleaf
4 Sage
5 Rosemary
6 Thyme
7 1 garlic clove
8 4 eggs
9 Salt
10 Pepper
11 Balsamic vinegar (optional)
Total weight: 1,075 grams

Times for this recipe

Preparation

15 min.

Cooking

20 min.

All in all

35 min.

Preparation 15 min.

Cooking 20 min.

When should you start or finish this recipe?

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Step by step recipe

Stage 1 - ⌛ 5 min.

Cut out the stalk end of each tomato.

Stage 2 - ⌛ 3 min.

Then cut into slices about about 1cm (0.5 inch) thick. Salt and pepper on both sides. Set aside

Stage 3 - ⌛ 1 min.

Heat 4 tablespoons olive oil in a large non-stick frying pan or saucepan on medium heat.

Add the herbs and garlic and stir round gently.

Stage 4 - ⌛ 5 min.

Arrange the tomato slices in the pan on top of the herbs and leave to cook, but be sure not to let them burn.

Heat the plates.

Stage 5 - ⌛ 5 min.

Turn the tomato slices over and cook the same way on the other side.

Stage 6 - ⌛ 2 min.

After this, you should be able to pull off the tomato skin. Discard this, along with the herbs and garlic.

Stage 7 - ⌛ 2 min.

Push the tomatoes aside, leaving "holes" to take the eggs.

Stage 8 - ⌛ 8 min.

Pour the eggs between the tomatoes and leave to cook over low heat until the white is completely set. Salt and pepper the eggs lightly.

Now your fried eggs and tomatoes are ready, you just need to slide them carefully onto the plates, trickle a little balsamic vinegar over. Serve immediately.

Keeping: A few days in the fridge, covered with plastic film.

Source: Home made.

Nutritional information

	Proteins	Carbohydrates	Fats	Calories	Energy
Per 100 g	3 g RDI=5 %	3 g RDI=1 %	7 g RDI=10 %	93 kcal RDI=5 %	393 kJ RDI=5 %
Per person	8 g RDI=13 %	8 g RDI=3 %	20 g RDI=28 %	251 kcal RDI=13 %	1,053 kJ RDI=13 %
Whole recipe	33 g RDI=52 %	35 g RDI=13 %	81 g RDI=111 %	1,005 kcal RDI=50 %	4,210 kJ RDI=50 %