Egg casserole with tomato

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  • 4
  • Easy
  • 15 mins
  • 15 mins
  • Budget Friendly

Ingredients

  • 2 shallots
  • 1 small can of peeled tomatoes
  • 2 tablespoons olive oil
  • 3 oz sour cream
  • A pinch of Espelette
  • Two pinches of sugar
  • 4 eggs
  • Salt and pepper

Preparation

Step 1

Preheat oven to 350 F
Peel and chop the shallots.

Step 2

Drain the tomatoes and dice them.

Step 3

In a skillet, heat 1 tablespoon olive oil and brown the shallots. Add tomatoes and cook 3 minutes over high heat, stirring. Add the sour cream, pepper and sugar. Mix well. Salt and pepper.

Step 4

Prepare a water bath, ovenproof casserole dish and place ramekins.

Step 5

Pour shallot mixture into the casserole. Carefully break the eggs in the center of each.

Step 6

Bake at 350 ° F for 8 minutes.

Step 7

Serve immediately.

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