Eggs in the tomato nest

Ingredients for 2 servings:

• 4 large tomatoes
• 4 small eggs
• some oil
• salt and pepper
• Herbs of your choice

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

quick and delicious

First, cut off a top from the tomatoes just below the stem. Then hollow out the tomatoes (do not peel them!) and lightly salt them both inside and out. You can add herbs to the hollowed-out tomatoes, depending on your taste (e.g. chervil, chives, or parsley). Next, crack a raw egg into each tomato and season the top with salt and pepper. You can place the tomato tops either halfway down or completely off. However, do not place the tops completely on the tomatoes, as this will result in the egg remaining runny. Then place the stuffed tomatoes in an oiled ovenproof dish. Bake at 200°C for about 20 minutes. The exact time depends on the size of the tomatoes, how close the tops are to the surface, and whether you want the yolk to be runny or runny. The tomatoes are ready when the egg white is set.