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...
Eggs in tomato shells
This is a novel way of cooking eggs: in tomato "shells" or egg-cups!
For extra flavour, we'll put a spoonful of caramelized onions in the tomato first.
For extra flavour, we'll put a spoonful of caramelized onions in the tomato first.
71 K 4.1/5 (15 reviews)486498
Last modified on: October 11th 2015
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 for this recipe
Preparation
15 min.
Resting
30 min.
Cooking
25 min.
All in all
1 hour 3 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 - ⌛ 7 min.
Stage 2 - ⌛ 30 min.
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.
Leave for at least 30 minutes for some of the juices to drain off.
Stage 3 - ⌛ 1 min.
Coat the outside of the tomatoes with olive oil, using a brush, then salt them.
Stage 4 - ⌛ 2 min.
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.
Stage 5 - ⌛ 2 min.
Pour an egg white into each tomato. Keep the yolks separate.
Stage 6 - ⌛ 20 min.
Cook the egg whites
Bake the egg whites in the tomatoes for about 20 minutes until set.
Stage 7 - ⌛ 1 min.
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).
Stage 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.
To make the eggs look more attractive, brush the yolk with olive oil just before serving to give it a really appetising gloss.
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 | 29 RDI=45 % | 16 RDI=6 % | 36 RDI=49 % | 507 RDI=25 % | 2,123 RDI: 25 % |
| Per 100 g | 4 RDI=7 % | 2 RDI=1 % | 5 RDI=8 % | 82 RDI=4 % | 345 RDI: 4 % |
| Per person | 7 RDI=11 % | 4 RDI=2 % | 9 RDI=12 % | 126 RDI=6 % | 531 RDI: 6 % |
How much will it cost?
- For 4 people : 2.25 €
- Per person : 0.60 €
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)
Egg
Like these other recipes: Spinach Omelette, Poached eggs, Cantucci, Biscuit de Savoie sponge cake, Sorrel omelette, ... See them all 253
Tomato
Like these other recipes: Tomato pesto, Refreshing summer salad, Mediterranean toast, Mixed tomato salad, Shiro-goma salad, ... See them all 76
Onion fondue
You can get more informations, or check-out other recipes which use it, for example: Baked Camembert, Eggs meurette, Montlebon toast, Rosemary steamed fish, Boulangère potatoes, ... See them all 7
Olive oil
Like these other recipes: Firied fillet of sea bream with polenta, Leek and artichoke tart à la piémontaise, Herb olive oil, Rice à la grecque, Parcels of fish fillet in spinach, ... See them all 562
Other recipes you may also like
Red rice pannequets
This is a kind of small crusty parcel with flax seeds, filled with a mix of red rice, diced courgette and smoked ham. June 12th 2011250 K4 2 hours
Feta and spinach brik pie
In this recipe, a feta and cream filling is sandwiched between layers of spinach and wrapped in brik (or filo) pastry. December 10th 201497 K 24.8 55 min.
Benoîton
This curious name (explained below) applies to a small bread fingers made with a blend of wheat and rye flour, enriched with raisins and almonds. February 4th 201869 K 4 hours 35 min.
Roasted cauliflower
This is how Yotam Ottolenghi does roasted cauliflower: whole, served with a green parsley tahini sauce. April 19th 202061 K 2 hours 35 min.
Creamy artichokes
This hearty vegetable recipe uses the whole globe artichoke (heart and leaves), combining the creamy artichoke texture with the crunch of sautéed potatoes. August 6th 202048 K 1 hour 20 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-04-26)
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.