Tuna eggs? Yes, you read correctly. Sounds rather unusual at first glance, but it tastes damn tasty. Trigger for this recipe was my wish one morning again some variety to bring in the eggs World. Laughed at me the can of tuna that I had in the closet. Combined with onion, parsley and lemon juice and topped with eggs can thus conjure up a tasty power-meal. For me it was the tuna eggs for breakfast, but you could imagine at any other time of day to me. The amount below I completely plastered alone, but if you have a not quite so hungry, can be so darn well 2 mouths.
For 1 person // active: 10 minutes // Total: 25 minutes
1 Tuna (canned)
1 onion (small)
1 Parsley (handful)
1 tablespoon lemon juice
1 tablespoon olive oil
1 pinch (es) salt and pepper
Preheat the oven to 180 ° C convection.
Tuna can open, pour juice and give the tuna into the casserole dish.
Peel the onions and chop, wash and chop parsley and give both the tuna. Season with olive oil, lemon juice, salt and pepper and mix thoroughly.
Individually Carefully add 4 eggs on the tuna mass.
Place in the oven and bake for about 15-20 minutes, until the egg has reached the desired consistency.
Season and serve with a little salt and pepper
the tuna eggs bring variety into the eggs world
If you like tuna and eggs should definitely try this combination. Who likes it a little spicy, can also use garlic. Lets also excellent take and go eat cold. Enjoy the meal!