Green beans with egg and tomatoes
4 servings
35 minutes
Green beans with eggs and tomatoes is a simple yet surprisingly delicious dish from European cuisine. Its roots trace back to traditional village recipes where fresh seasonal vegetables combine with tender eggs to create a harmonious flavor. The light sweet aroma of sautéed onions smoothly transitions into the juiciness of tomatoes that turn into a thick sauce gently enveloping the beans. Eggs add a creamy texture to the dish, uniting all ingredients into a tender, warming composition. This versatile treat can serve as a standalone dish or as a side for meat and fish. It can be served hot to enjoy its rich flavor or warm on a summer day – revealing the freshness of the vegetables and the lightness of the beans. Topped with fresh herbs and ground pepper, it gains a spicy note that makes each bite special.
1
Fry the onion in olive oil in a pan until golden brown.
- Onion: 1 head
- Olive oil: 30 ml
2
Add peeled and diced tomatoes and tomato paste.
- Tomatoes: 200 g
- Tomato paste: 30 g
3
Fry until the tomatoes turn into a homogeneous mass.
4
Add beans and a little water. Add salt.
- Green beans (string beans): 400 g
5
Cook the beans until ready.
6
Whisk the eggs and pour them over the beans.
- Chicken egg: 1 piece
7
Hold over the fire until baked.
8
When serving, sprinkle with pepper and garnish with greens.
