A dish that smells of summer – warm, spicy, filling and yet light. This small stove meal combined Crushed salt can cheese,, ripe tomatoes and one Foamy egg massthat together form a creamy, hearty unit. The salty cheese becomes mildly mild, the tomatoes provide freshness and the condensed milk gives the egg mass a fine, almost velvety note.
Everything will be in small ovenproof mold baked – first the cheese with tomato, then poured over to the oven again – and at the end with noble pepper pollinated. A meal that looks like little but saturates surprisingly well. Perfect as a light lunch or warm starter – served directly from the mold, with a piece of bread or just like that.
This recipe is for 4 people, with more or less people, please adapt the ingredients.
We need these ingredients …
- 400 g salt can be cheese
- 200 g tomatoes
- 50 g butter
- 8 eggs
- 4 tablespoons of condensed milk
- 50 g butter
- Salt
- Paprika, noble sweet
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And so it is done …
Place the salt can cheese in water for 3 to 4 hours to pull out salt. Drain and crush with the fork. Briefly dip the tomatoes in boiling water, pull off the skin, halve and remove the seeds. Then cut the tomatoes into cubes. Spread the four fire -proof molds with butter, add the crushed salt can cheese and the tomato cubes and bake everything for about 10 minutes in the preheated oven at 150 ° C. In the meantime, open the eggs and stir until frothy with the condensed milk and a little salt. Put the egg mass in the molds with the pre -baked cheese mixture, spread the butter on top in flakes and bake everything for another 15 minutes until the surface is golden yellow. Sprinkle with peppers before serving.
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