Eggs baked with tomatoes

4 servings

50 minutes

Baked eggs with tomatoes are a simple yet exquisite dish embodying the coziness of Russian cuisine. Aromatic tomatoes slow-cooked in the oven, infused with garlic notes and olive oil, reveal their rich flavor, creating a juicy base for tender eggs. This recipe harks back to village cooking traditions where fresh ingredients are the main treasure of the dish. The baked eggs acquire a velvety texture, while parsley and chives add brightness and freshness. This dish is perfect for a leisurely breakfast or light dinner, especially when served with crispy bread and fresh green salad. Its balanced flavors make it both hearty and airy, while the combination of tomatoes and eggs is a timeless classic.

Energy value per serving

• Calories: 287.2
• Proteins: 9.7g
• Fats: 22g
• Carbohydrates: 12.4g

Ingredients

• Tomatoes: 900 g
• Garlic: 3 clove
• Olive oil: 3 tbsp
• Chicken egg: 4 pc
• Parsley: 40 g
• Salt: to taste
• Ground black pepper: to taste

Cooking steps

1. Cut the tomatoes into quarters and place them in a 1.5 l baking dish in an even layer. Peel the garlic, slice it thinly, and sprinkle it over the tomatoes. Then drizzle with olive oil, season to taste, and mix (the tomatoes should shine from the oil).

   Required ingredients:

   • Tomatoes: 900 g
   • Garlic: 3 cloves
   • Olive oil: 3 tablespoons
   • Salt:  to taste
   • Ground black pepper:  to taste

2. Preheat the oven to 180 degrees, place the tomatoes inside for 40 minutes (the tomatoes should become soft and brown).

3. We make indentations between the tomatoes. In each indentation, we crack an egg. Cover the dish with foil and put it back in the oven for 5-10 minutes. Sprinkle with chopped herbs (parsley or chives) and serve with a green salad.

   Required ingredients:

   • Chicken egg: 4 pieces
   • Parsley: 40 g