Fried eggs with tomatoes
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.
Particularly delicious served simply with a trickle of balsamic vinegar.
64K 14 4.8
Last modified on: November 27th 2013
Keywords for this recipe:EggsTomatoesVinegarBalsamicFor 4 people, you will need:
8 
4 tablespoons 
1 
1 
4 
balsamic vinegar (optional)
How long does it take?
Time required for this recipe:
| Preparation | Cooking | Start to finish |
|---|---|---|
| 12 min. | 19 min. | 31 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
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.
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.
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.
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.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 1,006 Kcal or 4,212 Kj | 34 gr | 35 gr | 81 gr |
| 50 % | 13 % | 3 % | 12 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 94 Kcal or 394 Kj | 3 gr | 3 gr | 8 gr |
| 5 % | 1 % | <1 % | 1 % |
| Per person | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 251 Kcal or 1,051 Kj | 8 gr | 9 gr | 20 gr |
| 13 % | 3 % | 1 % | 3 % |
How much will it cost?
Source
Home made.
This recipe uses (among others)
 | Tomato: You can get more informations, or check-out other recipes which use it, for example: How to prepare tomatoes, Cheese and tomato tart, Avocado and smoked salmon terrine , Comtoise stuffed tomatoes, Tomato tart, ... All |
 | Egg: You can get more informations, or check-out other recipes which use it, for example: Gratin-style spinach and chicken omelette , Chocolate cake, Arizona cupcakes, Pogne de Romans, Shakshuka, ... All |
 | Olive oil: You can get more informations, or check-out other recipes which use it, for example: Leek fondue, Mediterranean toast, Fish fillet in express cooking envelope, Tagliatelle and courgette spaghetti, carbonara style, Hearty leek and sprout soup, ... All |
 | Garlic clove: You can get more informations, or check-out other recipes which use it, for example: Fish "à la Bordelaise", Chinese style chicken, Feta and spinach brik pie, Potato gratin, Rabbit civet, ... All |
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