Eggs in tomatoes with green onions
3 servings
40 minutes
Eggs in tomatoes with green onions is an elegant and simple dish that combines the tenderness of baked eggs with the juiciness of tomatoes. This recipe draws inspiration from European cuisine, where the freshness of ingredients plays a key role. Tomatoes, hollowed out, become natural molds gently enveloping the eggs, while melted butter adds a special creaminess. The light aroma of fresh green onions completes the composition, adding a touch of spiciness. The dish is delicate yet rich, perfect for breakfast or a light dinner. It can be served with crispy breadsticks or soft bread to enjoy the richness of flavors.
1
Preheat the oven to 190 degrees. Cut off the tops of the tomatoes. Scoop out the flesh and seeds with a spoon. Line a baking tray with parchment paper.
- Tomatoes: 3 pieces
2
Place hollow tomatoes on a baking sheet. Add a teaspoon of oil to each. Crack an egg inside. Salt to taste. Bake for 25-30 minutes.
- Butter: 3 teaspoons
- Chicken egg: 3 pieces
- Salt: to taste
3
Season to taste with pepper. Garnish with green onions. Serve hot with bread or breadsticks.
- Ground black pepper: to taste
- Spring onion: to taste
