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Eggs with tomatoes and courgettes

Melting courgettes with tomatoes and onions into which the eggs are slid carefully, without breaking the yolk, and cooked gently.

The secret of success in this recipe is to combine the tomatoes and courgettes when they are really soft, and cook the egg white, leaving the yolk still runny.

86 K 3.9/5 (19 reviews)

55 min.

Easy

6.10 €

4 people

10 Ingredients

Last modified on: September 27^th 2015

For this recipe: I want to make it (448×) I made it (493×) Comment Send to a friend Ask a question Follow Printable Diaporama Vidéo User-friendly URL

For 4 people, you will need:

1 1 onion
2 1 garlic clove
3 500 g courgette
4 3 tablespoons olive oil
5 800 g tomato
6 3 tablespoons olive oil
7 3 tablespoons olive oil
8 4 eggs
9 fine (or table) salt
10 pepper
Total weight: 1,770 grams

Change to the quantities for:

2 people 4 people 8 people 12 people

Change measures:

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Times for this recipe

Preparation: 15 min.

Cooking: 40 min.

All in all: 55 min.

When should you start or finish this recipe?

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.

Prepare and chop 1 onion.

Peel and chop 1 garlic clove.

Set aside

Stage 2 - 5 min.

Prepare 500 g courgette and slice thinly.

Stage 3 - 10 min.

Pour 3 tablespoons olive oil into a large pan on medium heat.

When hot, add the courgette rounds, salt and pepper, and mix well.

Cook until the couregettes are soft and melting, then set aside.

Stage 4 - 4 min.

Remove the stalk and core from the top of 800 g tomato. Cut in half lengthways and scatter fine salt over.

Stage 5 - 15 min.

Using the same pan as before, pour in 3 tablespoons olive oil.

When really hot, add the tomatoes and cook on both sides...

Stage 6

...until they begin to reduce. At this point you can remove and discard the skins.

Set aside.

Stage 7 - 3 min.

Still using the same pan on medium heat, pour in 3 tablespoons olive oil.

When really hot, add the chopped onions and garlic, salt and pepper, and mix well.

Cook for 2 or 3 minutes while stirring.

Stage 8 - 5 min.

Tip the tomatoes and courgettes back into the pan, mix well, salt and pepper again, then checking the seasoning.

Stage 9 - 8 min.

Make "holes" in the mixture to match the number of eggs you have and break an egg carefully into each one.

Turn down the heat and leave to cook until the egg whites are set.

Meanwhile, heat the plates.

Stage 10

Lightly salt and pepper the top of each egg. Serve one egg per person, surrounded by its "nest" of vegetables.

Remarks

Feel free to modify the proportions of vegetables, quantities are given for guidance only.

Keeping: Should be eaten immediately.

Source: Home made.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	40 RDI=10 %	50 RDI=4 %	170 RDI=30 %	1,870 RDI=90 %	7,820 RDI: 90 %
Per 100 g	1 RDI=1 %	2 RDI=0 %	9 RDI=1 %	110 RDI=5 %	440 RDI: 5 %
Per person	8 RDI=3 %	10 RDI=1 %	40 RDI=6 %	470 RDI=20 %	1,950 RDI: 20 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man

Possible allergens in this recipe: egg

How much will it cost?

For 4 people : 6.10 €
Per person : 1.55 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

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