Eggs in tomato shells

A recipe from cooking-ez.com

For 4 people, you will need:

• 1 4 tomatoes
• 2 1 tablespoon olive oil
• 3 4 teaspoons Onion fondue
• 4 4 eggs
• 5 fine (or table) salt
• 6 pepper
• Total weight: 615 grams

Times:

Preparation	Resting	Cooking	Start to finish
12 min.	30 min.	21 min.	1 hour 3 min.

Step by step recipe

1	Prepare the tomatoes Peel 4 tomatoes (choose fairly large ones). Slice off the top and scoop the flesh and seeds out of each tomato. You should end up with hollow tomatoes that will be able to hold the eggs.
2	Sprinkle the insides of the tomatoes with fine salt and stand them upside down on a wire rack. Leave for at least 30 minutes for some of the juices to drain off.
3	Coat the outside of the tomatoes with olive oil, using a brush, then salt them.
4	Fill the tomatoes Preheat the oven to 390°F (200°C). Sit each tomato in a ramekin (to stop them splitting during cooking), then put a teaspoonful of onions fondue in the bottom of each one.
5	Pour an egg white into each tomato. Keep the yolks separate.
6	Cook the egg whites Bake the egg whites in the tomatoes for about 20 minutes until set.
7	Cook the egg yolks Gently place an egg yolk onto the top of each tomato, salt and pepper, then return to the oven for 1 minute - just enough to heat the yolk through, not cook it (this is important).
8	Serve immediately.

Remarks

To bring out the flavour of the tomatoes, cook them empty in the oven for 20 minutes before adding the egg whites.
To make the eggs look more attractive, brush the yolk with olive oil just before serving to give it a really appetising gloss.

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