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Eggs – Tomatoes – Pan

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Ingredients for 4 servings:

  • 250 g leek
  • 75 g bacon, streaky, diced
  • 3 tbsp rapeseed oil
  • 600 g tomatoes
  • 8 eggs
  • salt and pepper
  • 1 bunch chives, in rolls

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Trim the leek and slice into rings. Fry the bacon in a pan with about half of the rapeseed oil until light brown. Add the leek and cook for a few minutes. Halve the tomatoes, slice them, remove the seeds, and place them on top of the leek. Drizzle with the remaining rapeseed oil. Crack the eggs and pour them over the tomatoes. Let them set over low heat. Season with salt and pepper and serve sprinkled with chives.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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