Homemade tomato shallot paste (up); Raw eggs into the tomato paste topped with grated cheese and bp (down)
I like eggs. Hardly a day passes by without having at least two eggs. Yes, egg is certainly not the health-friendly ingredient to indulge in. But, it is sure one of the most versatile and explored ingredients on earth.
Baked eggs are something I haven’t attempted, and instead of the normal sunny-side-up with toasts, I want to have a little more substantial breakfast.
And I shall leave you here with this glorious breakfast idea on the last day of 2009, until 2010! HAPPY NEW YEAR!
Ingredients (Serve 2)
- 3 big tomatoes
- some tomato puree
- 2 shallots, diced
- 1 clove of chopped garlic
- 2 eggs in each serving
- some grated favourite cheese
- some chopped herbs and black pepper for garnishing
- a pinch of black pepper, sugar and salt
Baked eggs in homemade tomato & shallot paste
- Heat up some olive oil in a pan, then toss in shallots and garlic to stir fry until aromatic.
- Toss in the freshly chopped tomatoes to stir through, add in tomato puree and a big splash of water to mix in.
- Let it stew with a lid on for about 5 minutes or until the tomatoes are softened. Then, mash the tomato lumps into the puree to reach pasty consistency.
- Season with some pepper, salt & sugar to taste.
- Divide the bumpy tomato paste between two deep plates (better if you’ve tapas dish) evenly.
- Make two shallow wells onto the tomato paste, then break an egg into each of the well. Top the egg soff with some grated cheese and black pepper.
- Bake it for about 15 minutes under 170 °C. Depending on your oven setting really, keep checking if you don’t like the yolk to solidify.
Enjoy while it’s hot! Garnish with some freshly chopped herbs and some chilli flakes to add a bit of kick!