Baked Eggs With Tomatoes

Name: Baked Eggs With Tomatoes
Ingredients: 4 tsp olive oil; 2 None shallots, peeled and finely diced; 4 None tomatoes, diced; 3 sprigs thyme, chopped; 4 tbsp creme fraiche or sour cream; 4 None eggs; 1 None cherry tomato, quartered, to garnish

7 ingredients

2 steps

Ingredients

4 tsp olive oil
2 None shallots, peeled and finely diced
4 None tomatoes, diced
3 sprigs thyme, chopped
4 tbsp creme fraiche or sour cream
4 None eggs
1 None cherry tomato, quartered, to garnish

Directions

1

Preheat oven to 400°F. Heat 1 tbsp oil in a frying pan and saute the shallots. Add the tomatoes and thyme and cook for 3 mins. Add creme fraiche (or sour cream, if using) and simmer for 1 min more. Remove from the heat and season.
2

Divide 1/2 the mixture between 4 - 3 oz greased ramekins. Break an egg into each ramekin and top with remaining mixture. Place ramekins in a baking dish. Fill the baking dish with water halfway up the sides of the ramekins. Bake for 10-12 mins. Serve sprinkled with ground pepper and 1 tsp olive oil. Garnish with cherry tomato and thyme.