Eggs In Tomato Cases Food

EGGS IN PURGATORY

Steps:

• Place a rack in the center of your oven and preheat the oven to 375 degrees F.
• Heat the olive oil in a large, ovenproof, nonstick skillet over medium-high. Add the onion and cook, stirring often, until the onion is translucent, about 3 minutes. Add the garlic and cook just until fragrant, about 30 seconds.
• Stir in the chickpeas, tomato sauce, oregano, salt, and red pepper flakes. Bring to a simmer and let cook until slightly thickened, about 3 minutes.
• Stir in the spinach a few handfuls at a time, letting it wilt.
• With the back of a spoon, make 4 indentations in the sauce. Crack one egg inside of each, then sprinkle the Parmesan cheese over the whole dish.
• Carefully transfer the pan to the oven. Bake until the egg whites are set but the yolks are still soft, 10 to 12 minutes. Remove from the oven and sprinkle with fresh basil. Serve hot with baguette slices.

EASY SHAKSHUKA RECIPE

Steps:

• Heat 3 tbsp olive oil in a large cast iron skillet. Add the onions, green peppers, garlic, spices, pinch salt and pepper. Cook, stirring occasionally, until the vegetables have softened, about 5 minutes.
• Add the tomatoes and tomato sauce. Cover and let simmer for about 15 minutes. Uncover and cook a bit longer to allow the mixture to reduce and thicken. Taste and adjust the seasoning to your liking.
• Using a wooden spoon, make 6 indentations, or "wells," in the tomato mixture (make sure the indentations are spaced out). Gently crack an egg into each indention.
• Reduce the heat, cover the skillet, and cook on low until the egg whites are set.
• Uncover and add the fresh parsley and mint. You can add more black pepper or crushed red pepper, if you like. Serve with warm pita, challah, or crusty bread of your choice.

EGGS IN TOMATO SAUCE

Steps:

• Warm a thin layer of olive oil in a small skillet. Add the diced onion and sauté over medium-low heat until translucent - about 5 minutes. In the meanwhile, prepare your tomatoes by removing the flesh/pulp from the tomatoes. Discard the skin; give the pulp a rough chop.
• Add the garlic to the onion and sauté for 30 seconds. Add the chopped up tomato pulp along with the tomato paste. Stir together and cook for 1 minute, then add 1/8 cup of water.
• Add the leaves from the sprig of thyme, about 1/2 tsp of salt (or to taste) and a pinch of freshly ground pepper. Let the mixture simmer over low heat for a few minutes for the tomatoes to soften up a bit.
• Crack the eggs open and onto the tomato sauce. Set the heat to medium-low and place a lid over the skillet. Let the eggs cook for about 4-6 minutes, until the yolks have obtained a thin white film over them and the whites are cooked.
• Before serving, sprinkle a small pinch of salt and pepper over just the eggs. Garnish with a drizzle of olive oil and/or fresh parsley or basil.

BAKED EGGS IN TOMATO-PIMENTO OLIVE SAUCE

Steps:

• Smash 3 of the garlic cloves. Heat the oil in a large skillet over medium-high heat until hot. Add the smashed garlic, onions and thyme, and cook, stirring, until golden, about 6 minutes. Add the gin and cook until the liquid has reduced by half. Stir in the tomatoes, olives and olive brine and bring to a simmer. Cook, stirring occasionally, while breaking up the tomatoes, until the sauce is slightly thickened, 10 to 15 minutes. Season with 1/2 teaspoon each salt and pepper.
• Make 8 shallow wells in the sauce. Working with 1 egg at a time, crack into a ramekin or glass measure, and then gently pour into the wells. Sprinkle the eggs with salt and pepper. Cover the skillet and simmer until the egg whites are set and the yolks are still runny, about 8 minutes. Garnish with fresh thyme if using.
• Rub the toasted bread slices with the remaining garlic clove and serve with the sauce and eggs.

EGGS IN TOMATOES

Steps:

• Heat a grill pan over medium-high heat. Brush the bread with some olive oil and season with salt and pepper. Grill until nicely toasted on both sides.
• Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the mushrooms, peppers and red pepper flakes. Season with salt and pepper and cook until the vegetables are just starting to brown, a few minutes. Add the tomatoes and bring to a simmer. Add some water if it is too thick.
• Using a large metal spoon or ladle, form 6 evenly spaced divots in the sauce. Crack an egg into each divot and season with salt and pepper. Cover and simmer until the eggs are cooked to your liking.
• Spoon some sauce over each slice of bread and top with an egg. Drizzle with olive oil.

EGGS IN TOMATOES

Steps:

• Preheat the oven to 350 degrees F.
• Slice off the top part of the tomatoes horizontally and scoop out the pulp and seeds. Reserve for another use. Season the tomatoes heavily with salt and pepper.
• Heat the oil in a medium saute pan over medium-high heat. Add the potatoes and cook until crisp, about 6 minutes. Transfer the potatoes to a plate lined with a paper towel to drain off excess oil. Add the chorizo to the pan and cook for about 3 minutes. Transfer the potatoes back to the pan with the chorizo. Keep cooking until the chorizo is crisp, about 3 more minutes. Season to taste with salt and pepper. Remove from heat and drain off excess fat on a paper towel.
• Divide the chorizo mixture evenly between the scooped out tomatoes. Crack one egg onto each of the tomatoes. Place the tomatoes in a baking dish and bake for about 25 minutes or until the egg whites are fully cooked. Crumble queso fresco on top and sprinkle with cilantro. Serve immediately.

BAKED EGGS IN TOMATO CUPS

Steps:

• Note the tomatoes should be fresh picked and should be at the point where you can still hollow them out but headed for buttery soft in the next day or so.
• Herbs: oregano,chervil, basil, sage, Mrs. Dash.
• Preheat oven to 425°F while slicing tomatoes. Remove tops the scoop out seeds and pulp.
• Place in a shallow baking dish, sprinkle with a bit of salt or Mrs Dash [I used Italian], fresh ground pepper and put in a pinch of the parmesan cheese.
• Crack the egg into the tomato. Sprinkle with pepper, salt or Mrs. Dash, other herbs and a tiny bit of parmesan.
• Bake for 20 minutes for soft yolks and 30 to 35 for hard. During the last 4 minutes place two slices of the cheddar cheese in a cross pattern on top. Melt and let brown. When I removed I put a small amount of fresh chives on top of the cheese.
• Serves 8.

BAKED EGGS IN TOMATOES

Steps:

• Preheat oven to 350 degrees. Line a 9-inch baking dish or pie plate with parchment. With a serrated knife, cut off the top 1/2 inch from each tomato. With a spoon or a melon baller, gently remove seeds and inner membrane, being careful not to break through flesh of tomato. Place tomatoes in dish and season with salt and pepper.
• Divide corn among tomatoes. In a medium bowl, whisk together eggs and chives and season with salt and pepper. Divide egg mixture among tomatoes and top with cheese. Bake until egg mixture is set, 45 to 50 minutes. Serve warm.

TOMATO BAKED EGGS

Steps:

• Preheat the oven to fan 180C/ conventional 200C/gas 6. Cut the tomatoes into quarters or thick wedges, depending on their size, then spread them over a fairly shallow 1.5 litre ovenproof dish. Peel the garlic, slice thinly and sprinkle over the tomatoes. Drizzle with the olive oil, season well with salt and pepper and stir everything together until the tomatoes are glistening.
• Slide the dish into the oven and bake for 40 minutes until the tomatoes have softened and are tinged with brown.
• Make four gaps among the tomatoes, break an egg into each gap and cover the dish with a sheet of foil. Return it to the oven for 5-10 minutes until the eggs are set to your liking. Scatter over the herbs and serve piping hot with thick slices of toast or warm ciabatta and a green salad on the side.

BAKED EGGS IN WHOLE ROASTED TOMATOES

Steps:

• Heat oven to 400 degrees. Slice the top third off tomatoes and use a small spoon to remove core and seeds. Arrange in a baking dish, drizzle with oil, and season with salt and pepper. Sprinkle with thyme and garlic. Roast until tomatoes are tender and caramelized, about 30 minutes.
• Crack an egg into each tomato and season with salt and pepper. Bake until eggs are just set, 7 to 9 minutes more.

EGGS IN TOMATO CASES

Steps:

• Cut the tops from the tomatoes and scoop out the seeds. Drain tomato cases well, cut side down on absorbent paper.
• Place 1 teaspoon of cheese into each tomato case and sprinkle with parsley, salt and pepper.
• Break an egg, one at a time into a small bowl or small jug -- but be sure not to break yolk, slip one egg into each tomato case, place a knob of butter on top of each egg and bake at approx 350dg for 20 minutes or until egg has set to your preference.
• Remove from oven and serve sprinkled with extra parsley.