Tomato casserole with eggs and onions

Name: Tomato casserole with eggs and onions
Total time: 15 min
Yield: 1
Ingredients: Canned tomatoes 100 g; Garlic 1 clove; Red onion 0.25 head; Parsley 5 g; Red curry powder 0.25 teaspoon; Ground cumin 0 pinch; Olive oil 10 ml; Butter 10 g; Salt 0 to taste; Frisee 0 to taste; Chicken egg 1 piece

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

CaloriesProteinsFatsCarbohydrates

309.8

kcal

10.1g

grams

25.1g

grams

9.8g

grams

Ingredients

1serving

Canned tomatoes

100

g

Garlic

1

clove

Red onion

0.3

head

Parsley

5

g

Red curry powder

0.3

tsp

Ground cumin

pinch

Olive oil

10

ml

Butter

10

g

Salt

to taste

Frisee

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:
1. Red onion: 0.3 head
2. Garlic: 1 clove
3. Olive oil: 10 ml
4. Canned tomatoes: 100 g
5. Red curry powder: 0.3 teaspoon
6. Ground cumin: pinch
7. Salt: to taste
8. 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:
1. Chicken egg: 1 piece
2. Butter: 10 g
3. Frisee: to taste

Tomato casserole with eggs and onions

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