Eggs Baked in Tomatoes (Oeuf Cocotte en Tomate)

Name: Eggs Baked in Tomatoes (Oeuf Cocotte en Tomate)
Total time: 1800 s
Yield: Serves 2 servings
Ingredients: 4 tomatoes; 4 eggs; 3 tablespoons sour cream (about 40 grams); 4 slices white sandwich bread; 4 tablespoons olive oil

Papilles Curieuses @cook_29694909

Recipe from Marmiton.

Papilles Curieuses @cook_29694909

Recipe from Marmiton.

Saved

Ingredients

30 minutes

Serves 2 servings

4tomatoes
4eggs
3 tablespoonssour cream (about 40 grams)
4 sliceswhite sandwich bread
4 tablespoonsolive oil

Saved

Steps

30 minutes

1

Wash the tomatoes and cut off the tops.
2

Scoop out the inside of each tomato with a spoon. (Save the pulp for another recipe.)
3

In a bowl, mix the pieces of white bread with the sour cream, olive oil, salt, and pepper until you have a smooth mixture.
4

Place a generous teaspoon of the filling in the bottom of each tomato and set them in a baking dish.
5

Carefully crack an egg into each tomato and drizzle a little cream on top.
6

Preheat the oven to 350°F (180°C). Place the baking dish with the tomatoes into a larger dish filled with water to create a water bath. Bake until the egg whites are set.
7

Once cooked, you can top the tomatoes with small basil leaves.