Recipe “St. Martin’s Egg”

Recipe “St. Martin’s Egg



  • 4 medium-sized eggs
  • 400 gr red tomatoes
  • 1 egg white
  • Breadcrumbs



Simmer the ripe tomatoes in a saucepan. Once the sauce is ready, pass it through a colander to remove seeds and skin. Separate egg whites and yolks. Cover the yolks with breadcrumbs and put them in the freezer for 4 hours. Meanwhile, whip the egg whites until stiff with a pinch of salt. Preheat the oven to 180°. Prepare a baking sheet with baking paper, and place the beaten egg whites on the baking sheet covered with baking paper, forming four nests. Bake for 8 minutes at 180 °. Fry the egg yolks in plenty of peanut oil for 40 seconds.
Prepare a plate covered with a base with the warm tomato sauce, put the egg white nest on the tomato sauce and place the fried yolk on top of the egg white nest.

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