Tomato Pan with Poached Eggs

Ingredients

• 250 g white asparagus
• Salt
• 1 kg tomatoes
• 1 red bell pepper
• 2 onions
• 1 Garlic clove
• 4 tbsp olive oil
• ground black pepper
• 100 g frozen peas
• 4 eggs (medium size)

Instructions

1. 1.

   Peel the asparagus and trim the ends. Cut into pieces and cook in salted water for 6-8 minutes. Drain and set aside.

2. 2.

   Score tomatoes crosswise, blanch in boiling water for 1 minute, shock in cold water, drain and peel. Quarter tomatoes, remove seeds, and roughly chop. Quarter bell pepper, clean and rinse. Dice finely. Peel onions and garlic and dice.

3. 3.

   Heat olive oil. Sauté onions and garlic until golden yellow. Add tomatoes and bell pepper and simmer for 5-8 minutes until almost all liquid has evaporated. Season with salt and pepper. Stir in peas and asparagus. Transfer to a heat‑proof dish.

4. 4.

   Press four wells into the tomato mixture with an egg, then crack each egg into its well. Season with a little salt and pepper. Bake in a preheated oven at 200°C (or 180°C fan) for about 15 minutes until the eggs set.