Parade Eggs

For the tomato eggs, first cut a lid off 4 tomatoes. Hollow out the tomatoes and sprinkle the inside with salt. Blanch the remaining tomatoes and the lids, remove the skins, cut out the fruit bases, remove the seeds and chop into small cubes.

Melt butter in a large, deep, ovenproof skillet. Sauté the peeled, finely diced shallots in it until translucent. Add diced tomatoes and plucked thyme leaves and season with salt and pepper. Cook until soft while stirring. Sprinkle with a little vinegar.

Place the hollowed out tomatoes in an ovenproof dish and drizzle with a little vinegar as well. Pour the shallot and tomato mixture into the tomatoes. Then pour one egg per tomato. Carefully season only the egg white with salt.

Cook the tomato eggs in a heated oven at 180 °C (gas mark 2) for 8 to 10 minutes. Serve garnished with thyme.

Preparation Tip:

Add tomato eggs with pepper mill to sprinkle with freshly ground pepper, offer with fresh white bread.

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