Baked Eggs Vinaigrette

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  • 2 large tomatoes
  • 2 large onions
  • 8 eggs
  • 1/4 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 tsp Dijon-style mustard
  • Salt and freshly ground pepper to taste
  • Chopped fresh chives for garnish (optional)


Preheat oven to 160 C Slice the tomatoes into 8 thick slices, discarding the ends. Place the tomato slices in the bottom of a lightly greased glass baking dish. Slice the onions so as to obtain 8 thick slices, and remove the centres so that 8 large onion rings remain. Place these around the tomato slices. Carefully break an egg into each of the onion rings. Whisk together the olive oil, vinegar, mustard, salt, and pepper and pour this mixture over the eggs. Bake for 25 to 30 minutes, or until the eggs are set to your taste. Garnish with chopped chives if desired.

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