Eggs on Herbs Tomatoes

Rating: 3.13 / 5.00 (8 Votes)

Total time: 45 min

Servings: 4.0 (servings)



For the eggs on herbed tomatoes, put the rice in boiling salted water and cook over low heat for about 30 minutes.

Clean and wash the eggplants and tomatoes. Cut eggplants into rough cubes, tomatoes into wedges. Peel and chop garlic clove. Heat oil and fry garlic, eggplants and tomatoes briefly, turning. Season with salt and cayenne pepper.

Deglaze with soup and cook for about 10 minutes. Hard boil eggs, rinse, peel and halve. Wash and chop the herbs. Then fold into the vegetables and season again. Arrange vegetables and egg halves on plates and serve eggs on herb tomatoes with rice.

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