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Tomatoes with Egg

Erken's simple 1914 side dish: tomatoes are hollowed out, seasoned, filled with a whole egg, covered with the lid and baked in a moderate oven until the egg has just set. Served with coarsely cut salad.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 438 (falt i det fri)

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About the dish

One of several small tomato dishes in the chapter on salads, omelets and side dishes. Baked tomatoes with egg were a simple, elegant side dish in middle-class homes around 1914.

How to make it

  1. 1

    Hollow out the tomatoes

    Cut a slice (lid) off each tomato and partly hollow them out with a teaspoon. Season the insides with a little salt and pepper.

  2. 2

    Fill with egg

    Carefully crack one fresh egg into each tomato and place the cut-off lid on top.

  3. 3

    Bake

    Set the tomatoes in a not-too-hot oven, about 160-175 °C (345 °F), for 15-20 minutes, until the eggs have just set.

  4. 4

    Serve

    Arrange the tomatoes on a platter and serve with coarsely cut salad.

Changes from the original

Quantities are estimated (the original gives none), "teske" has become teaspoon, and the baking temperature is given in degrees. The language in the method has been modernized.

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 438) → 1949 (korrekturlest, s. 494)~39% av teksten endretfjernetlagt til
Tomater egg pepper salt salat. Skjær en skive av hver tomat og huI hui dem delvis ut med en teske, teskje, krydres indi inni med litt salt og pepper. Et friskt egg knækkes forsigtig knekkes forsiktig i hver tomat, det avskaarne lok lægges paa, avskårne lokk legges på, og tomaterne tomatene stekes i ikke for varm ovn, ovn til eggene er saavidt såvidt stivnet. Serveres paa på fat med grovskaaren grovskåren salat.

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Frequently asked questions

How do I prepare the tomatoes?
Cut a slice off the top as a "lid," partly hollow out the tomato with a teaspoon and season the inside with a little salt and pepper. Then a fresh egg is carefully cracked into each tomato, and the lid is placed on top.
How long and at what heat should they be baked?
In a not-too-hot oven, only until the eggs have just set. The recipe is figured at around 35 minutes total including preparation - keep an eye on them, as the yolk should not become hard.
What is the dish served with?
Arranged on a platter and served with coarsely cut salad. The dish is a side dish from Henriette Schonberg Erken's "Stor kokebok" (1914), p. 438, intended for 4 servings.

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