This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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.
98 K 4.8/5 (14 reviews)
35 min.
Easy
4.90 €
4 people
11 IngredientsLast modified on: November 27th 2013
8 
4 tablespoons 
1 
1 
4 
balsamic vinegar (optional)Times for this recipe
Preparation: 15 min.
Cooking: 20 min.
All in all: 35 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.
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.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 30 RDI=10 % | 40 RDI=3 % | 80 RDI=10 % | 1,010 RDI=50 % | 4,210 RDI: 50 % |
| Per 100 g | 3 RDI=1 % | 3 RDI=0 % | 7 RDI=1 % | 90 RDI=5 % | 390 RDI: 5 % |
| Per person | 8 RDI=3 % | 8 RDI=1 % | 20 RDI=3 % | 250 RDI=10 % | 1,050 RDI: 10 % |
How much will it cost?
- For 4 people : 4.90 €
- Per person : 1.25 €
Change currency:
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
Like these other recipes: Auvergnat tartines, Bruschetta, Greek salad, Shakshuka, Zucchini and tomato remoulade, ... See them all 76
Egg
Like these other recipes: Biscuit de Savoie sponge cake, Flognarde, Tiramisu, Almond mug cake for Mary, Santiago Cake, ... See them all 245
Olive oil
Like these other recipes: Nanou's tuna tart, Chicken and avocado bagels, Raw beetroot mousse with walnuts, The strange gratin, Koulibiak in pie dish, ... See them all 543
Bayleaf
Like these other recipes: Salmon marinated like herring, Baker's chicken and potato tart, Duo of slow-cooked pork, Spicy seafood plancha, Polpete, ... See them all 66
Other recipes you may also like
Crème brulée
Crème brûlée (burned cream) is quite easy to prepare: it's a simple egg-cream dessert. The only difficulty is in making the delicious crunchy caramel layer on top. The perfect crème brulée (for me) is a cold and soft cream, with on top a nice hot caramel crust. This is a completely new version of the former recipe, with video. December 31th 20111.68 M 74.3 4 hours 40 min.
Passion fruit jellies
Usually to make fruit jellies or (fruit "paste"), it's like jam but you need to cook fruit pulp and sugar much longer. Unfortunately, this long cooking is bad for both vitamins and flavour. In this recipe we use a special jam gelling agent, to reduce cooking time as much as possible . July 4th 2018348 K4 2 hours 30 min.
Soft fruits in sabayon
This recipe is made by briefly cooking an assortment of soft fruits (raspberries, blackcurrants, blackberries, blueberries, currants...) with a little sugar to glaze them. They are served in a small dish, covered with a delicious sabayon which can be lightly "burned" on surface. February 21th 2011279 K3.9 50 min.
Tiramisu
Classic italian recipe (the name means "pull me up" or more poetically, "take me up to the sky"). It's similar to a charlotte in its structure: layers of flavoured biscuits between layers of smooth cream. July 27th 2013516 K5 50 min.
Fresh mint ice-cream
This well-flavoured ice-cream is excellent on its own, or in profiteroles with a chocolate sauce for example. February 21th 2011546 K4.6 1 hour 35 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-12-07)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.