Eggs Baked in Tomatoes

fast.cook's picture

Sep. 21, 2011

Ingredients

Canned whole tomatoes 1 Pound (1 Can)
All purpose flour
Green pepper 1/2 , very thinly sliced
Dried chervil 1/4 Teaspoon
Eggs 4
Salt 1/2 Teaspoon
Parmesan cheese 1 Tablespoon , grated
Toast 3 , buttered

Directions

GETTING READY

1 Preheat the oven to 400 degrees fahrenheit.

MAKING

2 In to an 8- or 9-inch au-gratin dish (or 8-inch pie plate) , put the tomatoes.

3 Blend flour into the juice and mix well.

4 Using a fork, break any large pieces of tomato.

5 Add in green peppers and sprinkle with chervil; mix well.

6 Gradually break one egg at a time into the tomato mixture.

7 Sprinkle with salt and parmesan cheese.

8 Bake for 20 minutes, or until eggs are done.

SERVING

9 Serve with buttered toast.

Recipe Summary

Difficulty Level: Easy
Cook Time: 30 Minutes
Ready In: 30 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 198Calories from Fat 62

 % Daily Value*

Total Fat 7 g10.8%

Saturated Fat 2 g10%

Trans Fat 0 g

Cholesterol

Sodium 624 mg26%

Total Carbohydrates 24 g8%

Dietary Fiber 2 g8%

Sugars 1 g

Protein 12 g24%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet