A breakfast classic of Armenian home kitchens, this baked egg dish cracks eggs over a sauce of grated tomato and fresh herbs and lets them set slowly at low heat. With nothing more to do than slide it into the oven and wait, it is about as easy as cooking gets.
Mix the grated tomato with the olive oil, thyme, salt and black pepper and spread it in an oven-safe dish.
Crack the eggs evenly over the sauce and bake in an oven preheated to 150°C for 70 minutes, slowly setting the whites while the yolks stay runny.
Bring the dish straight from the oven to the table and serve hot.
Once the eggs are in, avoid opening the oven door often — losing heat extends the baking time and firms up the yolks too much. Allergens: contains egg.
Bu tarife henüz yorum yapılmamış. İlk yorumu sen yaz.
Recipes tried by those who liked this one, fitting the same table.
Your suggestion, complaint, or question — we listen to all of them.