Eggs in the tomato house

Ingredients for 4 servings:

• 8 large beefsteak tomatoes
• 8 eggs
• 1 onion(s)
• n. B. Thyme leaves, from 3 stems
• 1 tbsp tomato paste
• 1 garlic clove(s)
• 2 tbsp olive oil
• 30 g Parmesan, freshly grated
• salt and pepper
• Butter for the mold

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours

Wash and dry the tomatoes, then cut off the tops with a sharp knife. Carefully scoop out the flesh with a spoon and set aside. Salt the insides of the hollowed-out tomatoes and let them drain upside down on kitchen paper. This takes about 1 hour. In the meantime, finely dice the onion and sauté in a hot pan with oil until translucent. Add the crushed or pressed garlic, the thyme leaves, the hollowed-out tomato flesh (you can also chop up some tomato tops or save them for later as lids), and the tomato paste, and simmer for about 5-6 minutes. Season well with salt and freshly ground pepper and transfer to a greased baking dish. Place the drained tomatoes side by side in the sauce and season well with pepper. Crack an egg into a cup and carefully drop it into the tomato shell. Finally, sprinkle all the tomatoes with cheese. Once you’ve saved the tomato lids, place the lids on the tomatoes (I make the houses without lids) and place the dish in a preheated oven at 180°C (top/bottom heat). Bake for about 25-30 minutes, until the eggs are set. Serve with a delicious risotto or simply fresh, crusty bread.