Baked Eggs In Tomato Cups - cooking recipe

Ingredients

1 beef tomatoes (about 300g)
75 g red onions
2 large eggs
6 large basil leaves
1 tablespoon red wine vinegar
2 teaspoons sugar
1 tablespoon tomato puree
1/2 teaspoon sea salt
1/2 teaspoon black pepper
5 g grated parmegano cheese

Preparation

Cut 1 large beef tomato in half and hollow out the centre (do not discard).
Drop in a little fresh basil and a few rings of red onion then bake in the oven for about 5 minutes to soften them a little.
While the tomato is in the oven take the removed pulp and finely chop along with most of the remaining red onion (save about 6 thin rings of onion).
add the sugar, tomato puree, chopped basil leaves, salt, pepper and red wine vinegar and cook down into a thick sauce.
Remove the tomato cups from the oven and crack in one egg into each half.
Drop the rings of onion (you previously saved) into each tomato cup.
add a small pile of grated Parmegano cheese on top (try to leave the yolk showing for presentation).
Sprinkle with pepper and carefully place in the red hot oven for another 5-10 minutes (until the egg has cooked).
Serve half covered with the tomato pickle/ketchup you have made.
works well with a slice of toasted brown bread.
Serve hot.