BAKED EGG WITH TOMATOES
This classic recipe transforms simple ingredients into a comforting and satisfying dish. Baked eggs with tomatoes offer a rich, savory flavor profile, enhanced by fresh herbs and a touch of butter. The combination of tender eggs and a flavorful tomato sauce creates a delightful texture, perfect for a light lunch or brunch.
Ingredients
- 6 each Fresh tomatoes
- 1/2 can Canned tomatoes
- 1 tablespoon Fresh parsley, chopped
- 1/2 each Onion, chopped
- 1 teaspoon Salt (Quantity estimated (not specified in original recipe))
- 1/2 teaspoon Black pepper (Quantity estimated (not specified in original recipe))
- 1 teaspoon Butter
- 1 tablespoon All-purpose flour
- 4 each Eggs, yolks separated
- 4 each Eggs, whites separated
- 1 tablespoon Butter (Quantity estimated (not specified in original recipe))
- 1 cup Lukewarm water (Quantity estimated (not specified in original recipe))
Instructions
- 1If using fresh tomatoes, remove the skin from 6 tomatoes and chop them. Alternatively, use 1/2 can of canned tomatoes, chopped.
- 2Place the chopped tomatoes in a saucepan and cook over medium heat for 20 minutes. Season with 1 tablespoon of chopped parsley, 1/2 chopped onion, salt, and pepper.
- 3At the end of the cooking time, thicken the sauce by mixing 1 teaspoon of melted butter with 1 tablespoon of flour. Stir this mixture into the tomato sauce.
- 4Remove the tomato mixture from the heat and let it cool. In a separate bowl, beat the yolks of 4 eggs well. In another bowl, gently cut and fold in the 4 egg whites.
- 5Butter a pudding dish. Gently fold the egg yolks into the cooled tomato mixture, then fold in the egg whites. Pour the mixture into the prepared dish. Place the dish in a pan of lukewarm water and bake in a moderate oven at 350°F (175°C) for 30 minutes, or until golden brown.