Egg casserole with tomato
By User
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
Details
Servings 4
Level of difficulty Easy
Preparation time 15mins
Cooking time 15mins
Cost Budget Friendly
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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Chef Tips and Tricks
You'll drool over this 3 cheese, bacon-wrapped baguette.
INGREDIENTS
- Blue cheese
- Cheddar cheese
- Mozarella
- 1 baguette
- Sun-dried tomatoes
- Bacon
METHOD
- Cut your cheeses into thin slices
- Slice baguette down the middle (like a sandwich)
- Layer cheddar, blue, and mozarella cheese inside the bread
- Top with sun-dried tomatoes
- Close baguette and wrap with bacon strips
- Put in oven and bake for 20 minutes at 350 degrees
- Slice and serve!
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