Eggs baked in tomato sauce
15 min
Quick
Gurkerl Küche
Preparation method
Ingredients overview
- 10 red cherry tomatoes
- 2 free-range eggs M
- 8 fresh basil leaves
- 1 small clove fresh garlic
- 1 tbsp extra virgin olive oil
- 1 tsp mildly salted butter
- 1 pinch ground black pepper
- 1 pinch fine iodized table salt
Preparation
Quarter the cherry tomatoes, place them in a bowl, and lightly crush them with a fork. Finely chop the garlic and 6 basil leaves.
Instructions
Heat olive oil and butter in a pan over medium heat. Sauté the garlic until golden brown. Add the chopped basil and stir briefly. Add the tomatoes and sauté for 1 minute. Season with a pinch of salt and pepper. Add 1 tablespoon of water and mix everything well.
Carefully crack the eggs over the tomato sauce, lightly salt and pepper them. Cover the pan with a lid. Cook for about 3 minutes until the egg whites are set but the yolks are still soft. Arrange on a plate and garnish with the remaining fresh basil.
Chef's tip
Serve with a crispy piece of fresh baguette or dark bread to soak up the delicious sauce.
20 min
Under an hour
