Eggs In Tomato Cases Recipe
Would you like to try a great Eggs In Tomato Cases recipe? It is the one High Protein dish that most of the nutritionists swear by. I never fail to eat Appetizer while dining out and this is the most common dish that I order. The European Eggs In Tomato Cases is a delight to serve and enjoy. How long will you deprive yourself of Eggs In Tomato Cases? Go ahead and try it now.
Ingredients
4 large firm tomatoes
Salt
2 oz diced smoked streaky bacon
1 large coarsely chopped onion
1 red bell pepper, seeded and coarsely chopped
1 crushed garlic clove
5 oz coarsely chopped eggplant (aubergines)
2 tbsp olive oil
Pepper
1/4 tsp Cayenne pepper
4 eggs
1/4 cup sour cream (creme frakhe)
Directions
Cut a circle in the top of each tomato with a sharp knife and scoop out the flesh with a small spoon, leaving a layer of pulp inside each.
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.
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.
