Tomato Parmesan Eggs

Name: Tomato Parmesan Eggs
Total time: 20 min
Ingredients: 3 tomatoes; 3 eggs; 2 tbsp tomato paste; 2 clove garlic; 1 clove garlic confit; a generous handful of freshly grated Parmesan; salt, to taste; freshly cracked black pepper; fresh parsley; olive oil, if needed; sourdough bread

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Servings not stated

Minutes

Ingredients

3 tomatoes
3 eggs
2 tbsp tomato paste
2 clove garlic
1 clove garlic confit (optional)
a generous handful of freshly grated Parmesan
salt, to taste
freshly cracked black pepper
fresh parsley
olive oil, if needed
sourdough bread (optional)

Steps

Notes from Nourishible editors

Written by our recipe team from the video and the method above.

Technique · Step 1: Cooking the tomatoes cut-side down under a lid steams them soft, which is what lets the skins pull off easily with tongs.
Technique · Step 6: The lid sets the egg whites from the top with no flipping. Start checking at about 5 minutes if you want the yolks jammy.
Our take · Step 5: Parmesan goes in twice and is salty on its own, so taste the finished sauce before adding more salt.
Quantity · Step 5: 'A generous handful' of Parmesan is vague. We'd start with roughly 40g finely grated, split between the sauce and the topping.