Eggs & tomatoes italian
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | larges | Firm-ripe tomatoes |
| 3 | tablespoons | Butter or margarine |
| 1 | pounds | Mushrooms, sliced |
| 8 | eaches | Eggs |
| Salt and Pepper | ||
| ¾ | each | C, shredded jack cheese |
| 1 | tablespoon | Chopped fresh oregano leaves or parsley |
Directions
PREPARATION TIME: ABOUT 12
COOKING TIME: ABOUT 11 MINU
Immerse tomatoes in boiling water to cover for 10 secounds; lift out and slip off skins. Core, cut into cubes, and let drain in a colander. Meanwhile, melt butter in a wide frying pan over medium heat. Add mushrooms and cook, stirring, until soft (about 7 minutes). Add tomatoes, stirring until hot. Spread vegetables evenly in pan; with back of spoon, make 8 depressions and break an egg into each. Season to taste with salt and pepper; top with cheese. Reduce heat, cover, and simmer until eggs are set to your liking (3-4 minutes for firm whites and soft yolks). Sprinkle with oregano and serve from pan. Makes 4 servings. Source: Less than 7 Ingredients cookbook, Sunset Shared by: Ed Vroone Submitted By SHARON STEVENS On 10-18-94
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