Poached Eggs in Tomato Shells with a Tomato, Sweet Garlic and Basil Sauce

Name: Poached Eggs in Tomato Shells with a Tomato, Sweet Garlic and Basil Sauce
Ingredients: 5 large cloves garlic; 4 medium or large eggs; 2-3 tablespoons white wine vinegar or dill-flavoured vinegar; 2-3 tablespoons white wine vinegar or dill-flavoured vinegar; 8-10 fresh basil leaves; 1 tablespoon lemon juice; 2 teaspoons tomato purée; 1 teaspoon caster sugar; 2 extra-large, firm tomatoes; salt; decorative salad leaves, to garnish; cayenne pepper; 75 ml/3 fl oz whipping cream

Preparation info

Serves
4

Difficulty
Medium

Appears in

Josceline Dimbleby’s Complete Cookbook

By Josceline Dimbleby

Published 1997

About

The fresher they are, the better poached eggs will be, with a creamy, textured white and a compact shape. If possible, use eggs that you know were only laid in the last day or so. This way of serving them is a wonderful mingling of gentle flavours; the garlic is cooked until it is soft and mild.

Ingredients

5 large cloves garlic
2 extra-large, firm tomatoes
1 teaspoon

Starter
Vegetarian
Gluten-free

Method

Boil the unpeeled cloves of garlic in water for 10-15 minutes until soft. Put the tomatoes in a bowl, pour boiling water over them and leave for about 2 minutes, then drain, cut them in half crossways and peel. Using a curved grapefruit knife or a small, sharp-sided spoon, carefully scoop out the tomato flesh.

Put the tomato shells on a large serving plate or 4 individual ones. Pop the