Eggs in Tomato Sauce
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 30 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 shallot (s)
- 2 cloves garlic
- 750 g beefsteak tomato (s)
- 2 tablespoon olive oil
- salt and pepper
- 4 egg (s)
- 100 g herbal cream cheese with arlic
- Basil leaves, fresh
Print Recipe
Pin Recipe Instructions
- Peel and chop shallots and garlic. Scald tomatoes, peel and roughly cut.
- Heat the oil in a pan and fry the shallots and garlic until translucent. Add tomatoes and stew open over medium heat for about 15 minutes. Salt and pepper. Press in four hollows. Beat the eggs one by one and let them slide into the hollows. Put the cream cheese in flakes on top. Lightly salt and pepper the eggs. Cover and let simmer for about 8 minutes.
- Spread the basil leaves on top and serve in the pan.
- Garlic bread tastes good with it.
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