Tomato Casserole with Eggs and Onions
Main Dishes • French
Description
This recipe allows for the use of canned tomatoes in their own juice, but they can easily be swapped for ripe seasonal ones; just be sure to peel them.
Ingredients
- Baking Tomatoes 5 oz
- Garlic 1 clove
- Spanish onions ¼ heads
- Parsley 0 oz
- Red Curry Powder ¼ spoons
- Ground Cumin a pinch
- Olive Oil 0 fl oz
- Butter 0 oz
- Salt to taste
- Romaine lettuce to taste
- Chicken Egg 1 piece
Step-by-Step Guide
Step 1
In olive oil, lightly sauté finely chopped onion. Add finely chopped garlic and cook the onion and garlic for half a minute, stirring, until the garlic becomes fragrant. Then add the diced canned tomatoes (you can either buy pre-diced or pour the contents of the can into a blender and pulse until it's not puréed but rather a mixture of tomato chunks). Season with curry, cumin, salt, and parsley. Simmer for three minutes, then transfer to a baking dish.
Step 2
Crack an egg on top. Add a piece of butter. Seal the dish with foil and place it in the oven for ten minutes. Serve with frisée salad.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!