Oven-baked fried egg on tomatoes with goat's cheese

Ingredients for 2 servings:

• 2 m.-large tomato(s)
• 1 roll(s) goat’s cheese, natural
• 4 eggs
• n. B. herbs, e.g. basil or chives
• salt and pepper
• some olive oil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Low-carb

Preheat the oven to 180 degrees Celsius (top/bottom heat). Brush small gratin dishes with a little oil. Dice the tomatoes. Drain over a sieve to prevent runny liquid. If you like, you can also use just the tomato flesh and omit the seeds. Dice the goat’s cheese as well. Mix the tomatoes and cheese together. Season with herbs to taste and add salt and pepper; use generously, as the dish absorbs the seasoning. Divide the mixture between the dishes. Depending on the size of the dish, place one or two eggs per dish on top of the mixture. Drizzle with a few drops of olive oil and sprinkle with salt and pepper. Bake in the middle rack of the oven for about 15 minutes, depending on the oven, or until the egg whites are no longer clear but white. Serve with toasted toast with salted butter or a small green salad.