Fried eggs in tomatoes
2 servings
15 minutes
Eggs in tomatoes is a refined dish of French cuisine that combines simplicity and elegance. Baked tomatoes become tender and slightly sweet, while the egg inside retains its softness, turning each serving into a small gastronomic masterpiece. Butter adds a velvety flavor, and herbs bring freshness and aroma. This dish is perfect for a cozy breakfast or a light dinner. The French love it for its balance of textures and flavors, and its presentation in natural 'molds' made of tomatoes makes it exquisite even on festive tables.
1
Wash the tomatoes, dry them, and cut off the tops. Carefully remove the pulp. Season each tomato with salt and pepper, and brush with oil. Crack an egg into each, being careful not to break the yolk. Add a little more salt and pepper.
- Tomatoes: 2 pieces
- Salt: to taste
- Ground black pepper: to taste
- Butter: 70 g
- Chicken egg: 2 pieces
2
Place the tomatoes in a greased dish or pan and bake in the oven at 180 degrees for 20-25 minutes. Sprinkle with chopped herbs before serving.
- Butter: 70 g
- Green: 2 bunchs