Matesha Bi Al Bayed Tomato With Eggs Recipes

EGGS IN TOMATOES

Eggs in Tomatoes image

Provided by Ree Drummond : Food Network

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

6 slices rustic bread
2 tablespoons extra-virgin olive oil, plus more for brushing and drizzling
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
One 10-ounce container mushrooms, sliced
1 green bell pepper, sliced
1 yellow bell pepper, sliced
Red pepper flakes, as needed
One 28-ounce can crushed tomatoes
6 large eggs

Steps:

Heat a grill pan over medium-high heat. Brush the bread with some olive oil and season with salt and pepper. Grill until nicely toasted on both sides.
Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the mushrooms, peppers and red pepper flakes. Season with salt and pepper and cook until the vegetables are just starting to brown, a few minutes. Add the tomatoes and bring to a simmer. Add some water if it is too thick.
Using a large metal spoon or ladle, form 6 evenly spaced divots in the sauce. Crack an egg into each divot and season with salt and pepper. Cover and simmer until the eggs are cooked to your liking.
Spoon some sauce over each slice of bread and top with an egg. Drizzle with olive oil.

EGGS IN TOMATOES

Eggs in Tomatoes image

Provided by Marcela Valladolid

Categories main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 8

Ingredients

4 beefsteak tomatoes
Kosher salt and freshly ground black pepper
1 tablespoon vegetable oil
1 cup baby Yukon Gold potatoes, cut into 1/2-inch cubes
6 ounces pork chorizo, casing removed, sausage crumbled
4 large eggs
Queso fresco, for garnish
Chopped fresh cilantro, for garnish

Steps:

Preheat the oven to 350 degrees F.
Slice off the top part of the tomatoes horizontally and scoop out the pulp and seeds. Reserve for another use. Season the tomatoes heavily with salt and pepper.
Heat the oil in a medium saute pan over medium-high heat. Add the potatoes and cook until crisp, about 6 minutes. Transfer the potatoes to a plate lined with a paper towel to drain off excess oil. Add the chorizo to the pan and cook for about 3 minutes. Transfer the potatoes back to the pan with the chorizo. Keep cooking until the chorizo is crisp, about 3 more minutes. Season to taste with salt and pepper. Remove from heat and drain off excess fat on a paper towel.
Divide the chorizo mixture evenly between the scooped out tomatoes. Crack one egg onto each of the tomatoes. Place the tomatoes in a baking dish and bake for about 25 minutes or until the egg whites are fully cooked. Crumble queso fresco on top and sprinkle with cilantro. Serve immediately.

TOMATO BAKED EGGS

Tomato baked eggs image

Whip up these easy baked eggs with a garlicky tomato sauce and serve with crusty bread for a lazy weekend brunch, or light lunch, that's sure to satisfy

Provided by Mary Cadogan

Categories Brunch, Lunch, Main course, Snack, Supper

Time 1h

Number Of Ingredients 5

Ingredients

900g ripe vine tomatoes
3 garlic cloves
3 tbsp olive oil
4 large free range eggs
2 tbsp chopped parsley and/or chives

Steps:

Preheat the oven to fan 180C/ conventional 200C/gas 6. Cut the tomatoes into quarters or thick wedges, depending on their size, then spread them over a fairly shallow 1.5 litre ovenproof dish. Peel the garlic, slice thinly and sprinkle over the tomatoes. Drizzle with the olive oil, season well with salt and pepper and stir everything together until the tomatoes are glistening.
Slide the dish into the oven and bake for 40 minutes until the tomatoes have softened and are tinged with brown.
Make four gaps among the tomatoes, break an egg into each gap and cover the dish with a sheet of foil. Return it to the oven for 5-10 minutes until the eggs are set to your liking. Scatter over the herbs and serve piping hot with thick slices of toast or warm ciabatta and a green salad on the side.

Nutrition Facts : Calories 204 calories, Fat 16 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 7 grams carbohydrates, Fiber 3 grams fiber, Protein 9 grams protein, Sodium 0.27 milligram of sodium

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