Fennel salad with apple
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...
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Baked tomato eggs
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Preparation time:
30 min
Difficulty level:
Simple
Portion:
1
Nutritional values:
696
Calories
21 g
Carbohydrates
51 g
Protein
43 g
Fat
Ingredients:
 | 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 |
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Preparation:
Step 1:
Preheat oven to 200 °C convection oven. Grease an ovenproof dish with the olive oil.
Step 2:
Finely grate the Parmesan cheese and put it in a bowl with the strained tomatoes, tomato paste, basil, salt, pepper and oregano. Then mix everything well and spread in the greased oven dish.
Step 3:
Work the tomato sauce with a spoon to create small cavities for the eggs. Then crack the eggs and slide them into the cavities. Add salt and pepper to taste on top of the eggs.
Step 4:
Place oven dish in oven for about 25 minutes until egg whites are set. Then serve.
Macronutrient distribution:
The recipe Baked tomato eggs is composed of the following macronutrients.
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Kitchen utensils needed:
Bowl
Grater
Oven
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