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.
91 K 4.8/5 (14 reviews)
35 min.
Easy
12 people
11 IngredientsLast modified on: November 27th 2013
24 
12 tablespoons 
3 
3 
12 
balsamic vinegar (optional)
Times for this recipe
Preparation: 15 min.
Cooking: 20 min.
All in all: 35 min.
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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 12 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 | 100 RDI=40 % | 110 RDI=10 % | 240 RDI=40 % | 3,020 RDI=150 % | 12,630 RDI: 150 % |
| 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 12 people : 14.70 €
- Per person : 1.25 €
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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: Thin tomato jelly and avocado tart, Mixed salad, Comtoise stuffed tomatoes, Pan bagnat, Tomato and cream cheese terrine, ... See them all 75
Olive oil
Like these other recipes: Fried rice with turnips and new peas, Rice with spring greens, Spaghetti with mushrooms, Purple artichokes braised in white wine, Maroilles cheese quiche, ... See them all 530
Egg
Like these other recipes: How to prepare egg glaze, Scrambled eggs (Oeufs brouillés), Rémoulette of celeriac, Soufflée omelette with cheese, Potato tortilla (Spanish omelette), ... See them all 236
Bayleaf
Like these other recipes: Courgettes (zuchinis) , Oxtail Parmentier, Auvergne gratin, Sausage and lentils "en cocotte", Beef braised in reduced red wine, ... See them all 65
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