Tomato casserole with eggs and onions

1 serving

15 minutes

This recipe allows you to use canned tomatoes in their own juice, but they can easily be replaced with ripe seasonal ones, the main thing is to peel them.

Energy value per serving

• Calories: 309.8
• Proteins: 10.1g
• Fats: 25.1g
• Carbohydrates: 9.8g

Ingredients

• Canned tomatoes: 100 g
• Garlic: 1 clove
• Red onion: 0.3 head
• Parsley: 5 g
• Red curry powder: 0.3 tsp
• Ground cumin (zira): pinch
• Olive oil: 10 ml
• Butter: 10 g
• Salt: to taste
• Frisee salad: to taste
• Chicken egg: 1 pc

Cooking steps

1. Sauté finely chopped onion in olive oil. Add finely chopped garlic, fry the onion with garlic for half a minute, stirring, until the garlic aroma appears, then add chopped canned tomatoes (you can buy them pre-chopped or blend the contents of the can in a blender on pulse mode, so it’s not a puree but a mixture of tomato pieces). Season with curry, cumin, salt, and parsley. Simmer for three minutes, then pour into a dish.

   Required ingredients:

   • Red onion: 0.3 head
   • Garlic: 1 clove
   • Olive oil: 10 ml
   • Canned tomatoes: 100 g
   • Red curry powder: 0.3 teaspoon
   • Ground cumin (zira):  pinch
   • Salt:  to taste
   • Parsley: 5 g

2. Crack an egg on top. Place a piece of butter. Seal the dish with foil and put it in the oven for ten minutes. Serve with frisée salad.

   Required ingredients:

   • Chicken egg: 1 piece
   • Butter: 10 g
   • Frisee salad:  to taste