You are here

Pigeon Eggs In Tomatoes

admin's picture
Try out your bowl of rice with these utterly delicious Pigeon Eggs in Tomatoes ! Tell me if you've enjoyed these baked eggs in tangy tomato gravy ! Your suggestions for these Pigeon Eggs In Tomatoes is welcome !
  Tomato juice 1⁄4 Cup (4 tbs)
  Flour 2 Tablespoon
  Ground ginger 1⁄2 Tablespoon
  Salt 1⁄2 Teaspoon
  Pepper 1⁄8 Teaspoon
  Soy sauce 2 Tablespoon
  Sherry 1⁄2 Cup (8 tbs)
  Onion 2 Tablespoon, finley chopped
  Bread crumbs 1⁄2 Cup (8 tbs), toasted
  Corn flakes 1⁄2 Cup (8 tbs), crumbled

Boil the eggs for 15 minutes, shell them and set them aside.
They will look gelatinous.
Mix together in a saucepan the tomato juice, flour, ginger, salt, pepper, soy sauce, sherry and onion.
Bring the ingredients to a boil, stirring constantly.
Arrange the eggs in a small baking pan and pour sauce over them.
Sprinkle with bread crumbs and corn flakes and bake in a hot oven at 450 degrees for about 5 minutes.
Serve very hot.

Recipe Summary

Side Dish

Rate It

Your rating: None
Average: 4.2 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 357 Calories from Fat 13

% Daily Value*

Total Fat 2 g2.4%

Saturated Fat 0.37 g1.9%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 3352.3 mg139.7%

Total Carbohydrates 73 g24.4%

Dietary Fiber 3.8 g15.1%

Sugars 6.7 g

Protein 9 g18.3%

Vitamin A 12.7% Vitamin C 29.9%

Calcium 6.6% Iron 43.2%

*Based on a 2000 Calorie diet

Pigeon Eggs In Tomatoes Recipe