Cut fennel, apple and onion into thin slices. Chop walnuts and feta. Put everything together with the salad in a large bowl. Mix well the juice of the lemon...
Baked tomato eggs
|Olive oil||1 Tablespoon|
|Egg, hen egg (organic, free range)||4 (240 g)|
|Salt, table salt, sea salt||1 Pinch(s)|
|Pepper (black)||1 Pinch(s)|
|Basil (fresh or dried)||½ Tablespoon|
|Oregano (dried)||½ Tablespoon|
|Parmesan cheese||50 g|
|Tomato paste (double concentrated)||50 g|
|Tomatoes (strained)||330 ml|
The recipe Baked tomato eggs is composed of the following macronutrients.