Casserole of Eggs and Olives
Preparation
Wash the tomatoes and cut them into slices. Put them into a serving dish, sprinkle with salt and set aside for ten minutes. Then dry them with some paper towel and dip in flour.
Heat oil in a frying pan. Fry tomato slices both sides carefully and arrange them into individual clay casserole dishes. Sprinkle with parsley, salt and cayenne.
Carefully break the eggs one at a time on the tomatoes and place olives between the tomato and the egg. Cook over medium heat until whites of the eggs set and the yolks look soft. Remove from heat, sprinkle with paprika and serve.
15 minutes
- 8 eggs
- 400 gr ripe tomatoes
- 150 gr green pitted olives
- 2 garlic cloves
- 2 tbs chopped parsley
- 1/2 tsp pimentón
- Flour
- A pinch cayenne pepper
- 4 tbs Spanish extra virgin olive oil
- Salt
- 8 eggs
- 14.109 oz ripe tomatoes
- 5.291 oz green pitted olives
- 2 garlic cloves
- 2 tbs chopped parsley
- 1/2 tsp pimentón
- Flour
- A pinch cayenne pepper
- 4 tbs Spanish extra virgin olive oil
- Salt
- 8 eggs
- 1.87 cup ripe tomatoes
- 0.72 cup green pitted olives
- 2 garlic cloves
- 2 tbs chopped parsley
- 1/2 tsp pimentón
- Flour
- A pinch cayenne pepper
- 4 tbs Spanish extra virgin olive oil
- Salt