Egg and tomato pan

Ingredients for 2 servings:

• 4 tomatoes
• 1 stalk(s) leek
• 1 tbsp clarified butter
• salt and pepper
• 100 ml white wine
• 1 stalk of basil
• 4 eggs

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

quick and easy summer meal

Briefly place the tomatoes in boiling water, rinse with cold water, and peel them (this step is recommended, as it’s very annoying when the skins curl up and are difficult to bite into). Slice the tomatoes. Cut the leeks into thin rings. Heat the clarified butter in a large pan. First, sauté the leek rings for about 2 minutes. Then add the tomato slices and sauté for another 2 minutes. Deglaze with white wine. Season with salt and pepper. For the eggs, make 4 wells and crack the eggs into them. Reduce the heat and let the eggs cook until cooked through. Finely slice the basil leaves and scatter them over the top. Serve with the baguette.