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Tomatoes – Eggs

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Ingredients for 4 servings:

  • 4 medium-sized onions
  • 3 tbsp butter
  • 3 beefsteak tomatoes
  • 1 pepper, green
  • 4 eggs
  • Worcestershire sauce
  • Salt
  • pepper
  • 2 tbsp herbs, chopped

Instructions

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

Halve the onions and slice them. Cut the peppers in half, remove the seeds, and chop them. Halve two tomatoes and hollow them out. Dice one tomato; if you like, you can peel off the skin. Melt the butter, fry the onion, add the diced tomatoes and peppers, and sauté briefly. Season with salt and pepper. Place the tomato halves on top. Season the inside of each half with salt and pepper and drizzle with a little Worcestershire sauce. Then crack an egg into each half. Finish cooking in a preheated oven (150 degrees Celsius) until the eggs are firm enough to your liking. Garnish with herbs. Serve with fresh baguette, e.g.

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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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