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.
-
45 minMain dishcrooked skintone, puff pastry, endive, tomatoes, extra virgin olive oil, lemon,slavink package with endive salad
-
55 minMain dishfrozen puff pastry, zucchini, onion, sunflower oil, wild salmon in a can, cream cheese garlic and fine herbs, medium sized egg, wheat flour,hearty zucchini pie with salmon
-
30 minMain dishChinese noodles, stir-fry oil, garlic, snow peas, carrots, yellow bell pepper, Eggs, bean sprouts, surimi, Oyster sauce, fish sauce,chinese wok dish with snow peas
-
70 minMain dishpork fillet steak, potatoes, bacon, honey, whiskey, sunflower oil, bunch onions, pre-cooked corn cobs,honey-whiskey-skewers with corn
Nutrition
490Calories
Sodium0% DV0g
Fat52% DV34g
Protein56% DV28g
Carbs5% DV15g
Fiber0% DV0g
Loved it