Roasted Nuts with Tomatoes
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 300 g nuts, mixed (hazelnuts, macadamia, walnuts )
- 100 g seeds / seeds, mixed (sunflower seeds, sesame seeds, flax seeds )
- 650 g tomato (s)
- 1 large onion (s)
- 3 egg (s)
- 1 tablespoon herbs, fresh, chopped (oregano, thyme, possibly mint )
- 250 g cheese, rated (medieval Gouda, Emmentaler )
- Salt and pepper, freshly ground
- possibly chilli
- olive oil
Print Recipe
Pin Recipe Instructions
- Roast the finely chopped or ground nuts together with the kernels / seeds in an ungreased (!!) pan.
- Sauté the chopped onion in a pan with hot oil. Peel the tomatoes if desired - I don`t do it - and chop them up. Put everything in a bowl. Add eggs, herbs and grated cheese and mix well. Season with salt and pepper (and chilli if you like it a little hotter). Pour the mixture into a baking pan (28 - 30 cm) lined with baking paper and bake in a preheated oven at 180 degrees top / bottom heat for 60 minutes.
- The information on nuts, seeds, herbs and cheese can be viewed as suggestions and vary depending on your mood, mood and taste! For example, pumpkin seeds, Brazil nuts or cashew nuts also taste very good in it. Instead of fresh herbs, dried herbs can of course also be used.
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