You will Need:
- 6 eggs
- 1 tablespoon white vinegar
- 500g young tomatoes
- 1 onion, roughly chopped
- 1 tablespoon grape seed oil
- 1 small sprig of rosemary
- ¼ teaspoon turmeric
- ¼ teaspoon ginger
- ¼ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon freshly ground black pepper
- 70g parmesan cheese, finely grated
- coarse sea salt
Fill saucepan ² / ³ with water and add the vinegar. Bring water and vinegar to a boil and carefully place eggs in water. Cooking eggs for 6 minutes and remove from heat. Place tomatoes, onion, oil, rosemary and spices in a pan or pot. Simmer tomato and onion until the onion is soft. Remove rosemary and create a shallow baking dish. Shell eggs and let stand in the tomato mixture. Cover the eggs with grated parmesan cheese. Bake in oven at 180 ˚ C until cheese begins to brown (about 10 minutes). Sprinkle lightly with coarse salt and serve.
