- large tomatoes - 2 pieces (peeled and sliced)
- olive oil - 2 items. spoons
- clove garlic - 1 piece
- a branch of fresh thyme - 1 piece
- Salt and ground pepper - - To taste
- Butter - 3 Art. spoons
- medium bulbs - 2 pieces
- large eggs - 8 pieces
- cheese - 120 grams
- chopped fresh basil - 2 st. spoons
Preheat the oven to 160 degrees. Using a small spoon, carefully remove the seeds from tomatoes. Put the tomatoes cut side down on a baking sheet with garlic and thyme. Pour olive oil and season with salt and pepper. Put into the oven and bake until soft, from 45 to 50 minutes. Remove from oven and set aside. Melt 2 tablespoons butter in a frying pan. Add onion and fry, stirring, for about 30 minutes. If the onion turns brown too fast, add 3 to 4 tablespoons of water. Remove from heat and set aside. Preheat the oven. Heat 3/4 teaspoon of oil in a small frying pan over medium heat. Break 2 eggs into a frying pan. Fry the eggs for 2 to 3 minutes. Spread half the tomato and 2 tablespoons of fried onions between the two yolks. Put 2 to 3 slices of cheese on top. Bake in the oven until the cheese melts, about 15 seconds. Gently lay the eggs on a dish, season with salt and pepper. Sprinkle with chopped basil and serve immediately. Repeat the process with the remaining eggs, tomatoes, onions and cheese.
Servings: 4