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Main Ingredients | Tomatoes, Eggs |
Cuisine | Fusion |
Course | Snacks and Starters |
Prep Time | 11-15 minutes |
Cook time | 6-10 minutes |
Serve | 4 |
Taste | Mild |
Level of Cooking | Moderate |
Others | Non Veg |
Ingredients list for Tomato Egg Cup
- 4 large Tomatoes
- Eggs
- 4 Eggs
- 1 medium Green capsicum diced
- to taste Salt
- 2 teaspoons Olive oil
- 50 grams Mozzarella cheese cut into ¼ inch cubes
- 5-6 Black peppercorns
Method
- Preheat the oven to 180°C.
- Cut a thin slice off the bottom of the tomatoes so that they can stand firmly. Cut off a slice off the top and scoop out the flesh and seeds.
- These can be used in some other dish. Retain the top slices. Place a few capsicum pieces at the base of ramekins. Sprinkle a little salt and olive oil.
- Place a few cheese cubes over the capsicum. Place the tomatoes over the cheese. Break one egg into each tomato. Sprinkle salt and crushed peppercorns.
- Keep the top slices at the side and cook in the preheated oven till the eggs are cooked and well set. Serve hot.
Nutrition Info
Calories | 712 |
Carbohydrates | 21.6 |
Protein | 43.4 |
Fat | 50.2 |
Other Fiber | Vitamin B12- 3.6mcg |
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