Eggs In Tomato Cases Recipe
Summary
Ingredients
| Firm tomatoes | 4 Large | |
| Salt | To Taste | |
| Diced smoked bacon | 2 Ounce (Streaky) | |
| Onion | 1 Large, coarsely chopped | |
| Red bell pepper | 1 , seeded and coarsely chopped | |
| Garlic | 1 Clove (5 gm), crushed | |
| Coarsely chopped eggplant | 5 Ounce (Aubergines) | |
| Olive oil | 2 Tablespoon | |
| Pepper | To Taste | |
| Cayenne pepper | 1⁄4 Teaspoon | |
| Eggs | 4 | |
| Sour cream | 1⁄4 Cup (4 tbs) (Creme Fraiche) |
Nutrition Facts
Serving size: Complete recipe
Calories 1085 Calories from Fat 625
% Daily Value*
Total Fat 71 g109.1%
Saturated Fat 19.8 g98.8%
Trans Fat 0 g
Cholesterol 899.1 mg299.7%
Sodium 1084.3 mg45.2%
Total Carbohydrates 80 g26.6%
Dietary Fiber 22 g88%
Sugars 44.8 g
Protein 45 g90.4%
Vitamin A 237.9% Vitamin C 471.8%
Calcium 34.7% Iron 42.3%
*Based on a 2000 Calorie diet
Directions
Salt the tomato shells and put upside-down on a plate to drain.
Chop the tomato pulp and put into a colander.
Put the bacon, onion, red bell pepper and garlic into a small casserole.
Cover and microwave on HIGH for 3 minutes.
Add the tomato pulp, eggplant (aubergines) and olive oil.
Add salt and pepper and stir well.
Cover and microwave on HIGH for 5 minutes.
Place the tomatoes in a circle on a plate.
Cook on HIGH for 2 minutes, then drain.
Add the Cayenne pepper to the casserole and stir well with a fork.
Put three quarters of the mixture into the middle of the plate with the tomatoes.
Break the eggs one by one, into a cup and pour 1 egg carefully into each tomato shell.
Prick the yolk of each egg in 2 or 3 places with a toothpick (cocktail stick) so that it does not burst during cooking.
Cover the eggs with the remaining mixture.
Cover and microwave on HIGH for 3 minutes.
Leave the tomatoes to stand for 3 minutes.
Heat the sour cream (creme fraiche) in a cup in the microwave oven on HIGH for 1 minute.
Pour into a sauceboat.
Chef
