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🍽️ Tomato Pan with Poached Eggs

257 kcal · 30 min · 4 servings

Ingredients

• 250 g white asparagus
• salt
• 1 kg tomatoes
• 1 red bell pepper
• 2 onions
• 1 garlic clove
• 4 tbsp olive oil
• pepper from the mill
• 100 g frozen peas
• 4 eggs (size M)

Instructions

1. 1. Peel the asparagus, remove the ends, and cut into pieces. Cook in salted water for 6-8 minutes, then drain and let drip dry.
2. 2. Score the tomatoes in a cross shape, place in boiling water for 1 minute, then shock in cold water, drain, and peel off the skin. Quarter the tomatoes, remove the seeds, and chop roughly. Quarter the bell pepper, clean, and rinse, then cut finely. Peel the onions and garlic and dice.
3. 3. Heat olive oil in a pan. Fry the onions and garlic until golden brown. Add the tomatoes and bell pepper and simmer for 5-8 minutes until almost no liquid remains. Season with salt and pepper. Stir in the asparagus and peas and transfer to a fireproof dish.
4. 4. Press four indentations into the tomato mixture, then beat each egg individually and carefully place into the indentations. Season with a little salt and pepper. Let set in the preheated oven at 200 degrees (gas: level 3-4, fan: 180 degrees) for about 15 minutes.

Nutrition per serving

• kcal: 257
• Protein: 13 g · Fett/Fat: 16 g · Carbs: 15 g