Baked Eggs In Tomato Cups

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• 1 beef tomato (about 300g)
• 75 g red onions
• 2 large eggs
• 6 large basil leaves
• 1 tablespoon red wine vinegar
• 2 teaspoons sugar
• 1 tablespoon tomato puree
• 1/2 teaspoon sea salt
• 1/2 teaspoon black pepper
• 5 g grated parmegano cheese

Recipe

• 1 cut 1 large beef tomato in half and hollow out the centre (do not discard).
• 2 drop in a little fresh basil and a few rings of red onion then bake in the oven for about 5 minutes to soften them a little.
• 3 while the tomato is in the oven take the removed pulp and finely chop along with most of the remaining red onion (save about 6 thin rings of onion).
• 4 add the sugar, tomato purée, chopped basil leaves, salt, pepper and red wine vinegar and cook down into a thick sauce.
• 5 remove the tomato cups from the oven and crack in one egg into each half.
• 6 drop the rings of onion (you previously saved) into each tomato cup.
• 7 add a small pile of grated parmegano cheese on top (try to leave the yolk showing for presentation).
• 8 sprinkle with pepper and carefully place in the red hot oven for another 5-10 minutes (until the egg has cooked).
• 9 serve half covered with the tomato pickle/ketchup you have made.
• 10 works well with a slice of toasted brown bread.
• 11 serve hot.