Eggs the Ibizan way

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Pour boiling water over the tomatoes, rinse off and peel the skin. Cut the tomatoes in half. Peel and finely chop the onion. Cut ham into strips. Heat butter. Brown onions and ham in it.

2. 2

   Dust with flour and add red wine. Season with salt and pepper. Stir grated cheese into the sauce. Put the tomatoes in an ovenproof dish with the cut surface facing down, pour the sauce over them. Braise in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for ten minutes. In the meantime, bring a litre of water to the boil. Add lemon juice. Whisk each egg individually into a rinsed cup and slide gently into boiling water (poach). When the egg white is firm, remove the eggs from the water and spread them on the tomatoes. Cover each with a slice of manchego. Peel the garlic, chop finely and sprinkle over it. Put them in the oven again at the same temperature until the cheese has melted.

3. 3

   Add lemon juice. Whisk each egg individually into a rinsed cup and slide gently into boiling water (poach). When the egg white is firm, remove the eggs from the water and spread them on the tomatoes. Cover each with a slice of manchego. Peel the garlic, chop finely and sprinkle over it. Put them in the oven again at the same temperature until the cheese has melted. Sprinkle with fresh rosemary and thyme and garnish. Bread tastes good with it

Nutrition Facts

KCAL
350 kcal

CARBS
8 g

FATS
22 g

PROTEINS
26 g