Eggs in Tomato House

Summary

Ingredients

• 8 large beefsteak tomato (s)
• 8 egg (s)
• 1 onion (s)
• 3 sprigs thyme, including the leaves
• 1 tablespoon tomato paste
• 1 clove garlic
• 2 tablespoon olive oil
• 30 g parmesan, freshly rated
• salt and pepper
• Butter for the mold

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Instructions

1. Wash tomatoes and rub dry and cut off a lid with a sharp knife.
2. Carefully pull out the pulp with a spoon and set aside. Salt the inside of the hollowed out tomatoes and turn them upside down on kitchen paper to drain. This takes about 1 hour.
3. In the meantime, cut the onion into small cubes and sauté in the oil in a hot pan until translucent. Add the crushed or pressed garlic, the thyme leaves, the hollowed out tomato flesh (you can also cut some tomato lids into small pieces or remove the lids later) and the tomato paste and simmer for about 5 - 6 minutes. Season well with salt and freshly ground pepper and place in a greased baking dish.
4. Put the drained tomatoes next to each other in the sauce and pepper well from the inside. Open one egg each in a cup and carefully slide it into the tomato house. Finally, sprinkle all tomatoes with cheese.
5. When you have picked up the tomato lids, put the lid on the tomatoes (I make the houses without a lid) and put the mold in the preheated oven at 180 ° C. Fry for about 25-30 minutes, until the eggs are set.
6. A delicious risotto or just fresh, crusty bread goes well with it.