Tomato Casserole with Eggs and Onions
⏳ Time
15 minutes
🥕 Ingredients
11
🍽️ Servings
1
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 - 3.5 oz
- Garlic - 1 clove
- Spanish onions - ¼ heads
- Parsley - 0.2 oz
- Red Curry Powder - ¼ spoons
- Ground Cumin - a pinch
- Olive Oil - 0 fl oz
- Butter - 0.4 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.
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