Eggs Baked With Tomatoes
"This is a different breakfast or brunch dish that couldn't be simpler to make."
- Ready In:
- 30mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 1 (16 ounce) can whole tomatoes
- 1 tablespoon all-purpose flour
- 1⁄2 green pepper, very thinly sliced
- 1⁄4 teaspoon dried chervil
- 4 eggs
- 1⁄2 teaspoon salt
- 1 tablespoon grated parmesan cheese
- buttered toast
directions
- Preheat oven to 400 degrees.
- Pour tomatoes into an 8- or 9-inch au-gratin dish (or pie plate). Stir flour into juice; mix well. Break up large pieces of tomato with a fork.
- Add green peppers; sprinkle with chervil; mix well.
- Carefully break eggs, one at a time, into tomato mixture. Sprinkle with salt and Parmesan cheese.
- Bake 20 minutes, or until eggs are desired doneness. Serve over buttered toast.
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Reviews
-
What a nice egg dish. I loved the addition of tomatoes, two things I love are eggs and tomatoes. A couple of things I had difficulty with were that maybe my tomatoes were just watery but the dish had too much liquid, secondly it took longer to cook in my oven -about 35 minutes. But all in all this recipe is a keeper. -
Very good, and oh-so-easy to make in the morning. This is definitely an unusual dish, but it is delicious! I used Herbs de Provence and I topped it with fresh basil after baking. I will make this again, thanks Jackie! Made for My-3-Chefs event.
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
