Eggs baked in tomatoes
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | can | (1-lb) tomatoes |
| 1 | tablespoon | Flour |
| ½ | Bell pepper; sliced very thin | |
| ¼ | teaspoon | Dried chervil leaves |
| 4 | Eggs | |
| ½ | teaspoon | Salt |
| 1 | tablespoon | Grated parmesan cheese |
Directions
Preheat oven to 400 degrees. Pour tomatoes into an 8 or 9 inch au gratin dish, or an 8 inch pie plate. Stir in flour and mix well. Add bell pepper; sprinkle with chervil; mix well. Carefully break eggs one at a time into tomato mixture. Sprinkle with salt and cheese. Bake 20 minutes or until eggs are of desired doneness. Serve with buttered toast.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .
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