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Cowboy Mark
Provençal tomatoes with fried egg from the oven
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Ingredients
Directions
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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.
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Bake the bacon in a few minutes in a dry, hot frying pan. Add the onions and fruit for about 4 minutes.
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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.
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Season with pepper and salt. Scoop the bread cubes through.
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Preheat the oven to 180ºC.
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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.
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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.
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Fry the stuffed tomatoes in the middle of the oven for about 20 minutes until the egg has just set.
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Delicious with fries and a salad of lamb's lettuce and cucumber.
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Nutrition
490Calories
Sodium0% DV0g
Fat52% DV34g
Protein56% DV28g
Carbs5% DV15g
Fiber0% DV0g
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