EGGS IN TOMATOES
Provided by Ree Drummond : Food Network
Categories main-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 10
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.
EGG WITH TOMATOES: CHINESE HOME-STYLE
The first dish my Mom taught me. Since I imigrated to North America, I've tasted numerous omelets, scramble eggs, poached eggs, but this egg dish is unique in its own and is still my all time favorite. Enjoy.
Provided by MooseCall
Categories Chinese
Time 18m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Beat eggs together; season with salt and pepper, and add the"white" part of the green onion and sesame oil.
- Mix well.
- Add oil to the pan; turn up the heat.
- Add the egg mixture.
- break the egg into pieces.
- Toss and cook until the eggs are almost done.
- less then 2 min
- Take out the egg.
- Add more olive oil to the pan and cook the tomatoes.
- Season the tomatoes and add the rice vinegar and sugar; cook until the you can smell the tomatoes.
- Put the egg mixture back to the pan.
- Add the"green" part of the green onion.
- In a little bowl, mix corn starch with aliitle more than 1 tsp of water
- Toss.
- Serve hot.
Nutrition Facts : Calories 95, Fat 6, SaturatedFat 1.7, Cholesterol 186, Sodium 74.1, Carbohydrate 3.4, Fiber 0.7, Sugar 1.8, Protein 6.8
BAKED EGGS AND TOMATOES
Provided by Patrick and Gina Neely : Food Network
Time 37m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F. Butter 4 (5-inch) oven-safe ramekins or earthenware dishes.
- In a medium skillet, heat the olive oil over medium-high heat. Add the shallot, and garlic and saute until fragrant. Stir in the crushed red pepper flakes, tomatoes, and tomato paste and cook until thickened, about 5 minutes. Season with salt and pepper, to taste, and fold in the basil.
- Fill the prepared ramekins with the tomato mixture. Top each with a cracked egg. Put the ramekins on a baking sheet and bake until the eggs are set, about 12 to 15 minutes. Remove the ramekins from the oven, garnish with basil and serve.
SCRAMBLED EGGS WITH TOMATO, GOAT CHEESE, AND MINT
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Whisk eggs in large bowl until well blended. Add tomato, goat cheese, green onions, chopped mint, salt and pepper; whisk to blend. Melt 1 tablespoon butter in 12-inch nonstick skillet over medium heat. Add shallots; sauté 3 minutes. Add remaining 2 tablespoons butter to skillet and let melt. Add egg mixture; cook 2 minutes without stirring. Using spatula or large spoon, gently stir and turn over portions of the egg mixture until cooked through but soft, about 4 minutes.
- Divide scrambled eggs among 4 plates. Garnish with mint sprigs, if desired, and serve.
BAKED EGGS IN WHOLE ROASTED TOMATOES
These rustic tomatoes deliver a similar sweet-savory fix. We particularly love the way the eggs soak up the juices.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 6
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.
Nutrition Facts : Calories 150 g, Cholesterol 212 g, Fat 10 g, Fiber 3 g, Protein 8 g, SaturatedFat 2 g, Sodium 109 g
STIR-FRIED EGG AND TOMATO
Juicy tomatoes mingle with softly scrambled eggs in a saucy dish that's delicious over rice. There's a reason this quick, satisfying meal is a staple of Chinese home cooking.
Provided by Genevieve Ko
Categories Egg Tomato Stir-Fry Low Carb Low Cal High Fiber Dinner Healthy Gourmet Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 (main course) servings
Number Of Ingredients 6
Steps:
- Beat eggs with 1/2 teaspoon salt until smooth but not frothy.
- Heat 1 tablespoon oil in a 12-inch nonstick skillet over medium-high heat until hot. Add eggs and cook, undisturbed, just until a thin film of cooked egg forms on bottom of skillet but most of eggs are still runny, 5 to 10 seconds. Immediately scrape eggs into a bowl. Wipe out skillet.
- Heat remaining tablespoon oil in skillet over medium-high heat until hot. Add scallions and stir-fry until just softened, about 30 seconds. Add tomatoes and cook, stirring and turning occasionally, until juices are released and tomatoes are slightly wilted but still intact, 4 to 6 minutes. Sprinkle sugar and 1/4 teaspoon salt over tomatoes and stir to combine. Return eggs to skillet and cook, stirring occasionally, until eggs are just cooked through. Serve sprinkled with reserved scallion greens.
EGGS WITH TOMATOES -- AVGHA ME TOMATOES
Make and share this Eggs With Tomatoes -- Avgha Me Tomatoes recipe from Food.com.
Provided by Darkhunter
Categories Lunch/Snacks
Time 15m
Yield 3-4 serving(s)
Number Of Ingredients 7
Steps:
- Heat oil in a large frying pan. Add the onion and cook until soft.
- Add tomatoes, salt, pepper and sugar. Simmer for 30 minutes or until tomatoes are soft.
- Add the eggs to tomato mixture one at a time, trying not to crack the yolk. Cover and cook for about 3 to 4 minutes.
Nutrition Facts : Calories 526.9, Fat 46.4, SaturatedFat 8.2, Cholesterol 423, Sodium 153.2, Carbohydrate 14.8, Fiber 3.2, Sugar 9.7, Protein 14.9
TOMATO BAKED EGGS
Whip up these easy baked eggs with a garlicky tomato sauce and serve with crusty bread for a lazy weekend brunch, or light lunch, that's sure to satisfy
Provided by Mary Cadogan
Categories Brunch, Lunch, Main course, Snack, Supper
Time 1h
Number Of Ingredients 5
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.
Nutrition Facts : Calories 204 calories, Fat 16 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 7 grams carbohydrates, Fiber 3 grams fiber, Protein 9 grams protein, Sodium 0.27 milligram of sodium
BAKED EGGS IN TOMATOES
These tomatoes baked with corn, chives, Parmesan cheese, and an egg inside make a nice meal along with some rice, orzo, or a thick slice of toasted bread.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 1h
Number Of Ingredients 6
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.
Nutrition Facts : Calories 148 g, Fat 7 g, Fiber 2 g, Protein 10 g
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