Stewed tomatoes and eggs mondolfo style
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | medium | Onion, sliced |
| 3 | tablespoons | Olive oil |
| Salt & pepper | ||
| ½ | can | Peeled tomatoes, crushed |
| Chopped parsley | ||
| 4 | Eggs | |
Directions
In a small fry pan, saute onion in olive oil with salt and pepper until wilted and soft. Add tomatoes, parsley, cook until oil separates about 10-15 minutes. Stirring often. As tomatoes simmer, gently break 4 eggs (spaced) and let poach until yolks are cooked to your liking. Lots of crusty bread to soak up the tomato and a salad makes a great lunch for two.
Posted to MM-Recipes Digest by Paula <demoness@...> on Aug 23, 1998
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