Egg and Tomato Pan

by Editorial Staff

Summary

Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Course Main Course
Cuisine European
Servings (Default: 2)

Ingredients

  • 4 tomato (s)
  • 1 leek
  • 1 tablespoon clarified butter
  • salt and pepper
  • 100 ml white wine
  • 1 stalk basil
  • 4 egg (s)
Egg and Tomato Pan
Egg and Tomato Pan

Instructions

  1. Briefly put tomatoes in boiling water, rinse with cold water and peel them (this step is recommended as it is very annoying if the skins roll up and are difficult to bite). Cut the tomatoes into slices. Cut the leek into fine rings.
  2. Heat the clarified butter in a large pan. First sweat the leek rings for about 2 minutes. Then add the tomato slices and cook for another 2 minutes. Deglaze with white wine. Salt and pepper. Make 4 hollows for the eggs and break the eggs over them. Reduce the heat and let the eggs cook to taste. Cut the basil leaves into fine strips and sprinkle over them.
  3. In addition: white bread

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