Filter
Reset
Sort ByRelevance
Cowboy Mark
Provençal tomatoes with fried egg from the oven
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Cut the caps of the tomatoes and drain them with a teaspoon. Let them drain upside down on kitchen paper. Finely chop the pulp and store the caps for later.
-
Bake the bacon in a few minutes in a dry, hot frying pan. Add the onions and fruit for about 4 minutes.
-
Add the garlic and Provencal herbs and fruit for another minute. Add the tomato pulp and parsley and let the sauce simmer for a few minutes at a low setting until most of the moisture has evaporated.
-
Season with pepper and salt. Scoop the bread cubes through.
-
Preheat the oven to 180ºC.
-
Put the tomatoes upright in an oven dish and put the bacon filling in it. Using the back of a spoon, press the filling well and form a dimple.
-
Break the eggs one by one in a cup and let them carefully run over the bacon filling so that the egg yolk stays in the dimple. Drip with some oil.
-
Fry the stuffed tomatoes in the middle of the oven for about 20 minutes until the egg has just set.
-
Delicious with fries and a salad of lamb's lettuce and cucumber.
-
30 minMain disholive oil, onions, garlic, sieved tomatoes, minced beef, almond shavings, potato wedges, zucchini,Spanish beef balls in tomato sauce
-
30 minMain dishsunflower oil, onion, mild Indian curry paste, pumpkin, sifted tomato, vegetable stock, brown lentils, Greek yoghurt, fresh mint,pumpkin curry with lentils, yoghurt and mint
-
30 minMain dishwholemeal penne, leeks, olive oil, dried Italian herbs, huttekase, chicken fillet (meat products), in strips, cherry tomatoes, halved, grated 30 cheese,penne with hüttenkäse, ham and leek
-
25 minMain dishtagliatelle, butter, onion, garlic, zucchini, dried Italian herbs, turkey fillet, olive oil,tagliatelle with courgette and turkey breast
Nutrition
490Calories
Sodium0% DV0g
Fat52% DV34g
Protein56% DV28g
Carbs5% DV15g
Fiber0% DV0g
Loved it