Eggs in Tomato Sauce

Ingredients

• 1 cup tomatoes
• 1 teaspoon of onion juice
• ½ teaspoon corn starch
• 3 rounds of bread
• 6 eggs
• salt and pepper
• a small piece of butter

Method

1. 1

   Boil tomatoes with onion juice, salt, and pepper for 3 minutes.

2. 2

   Mix corn starch with cold water, add to tomatoes, boil for 1 minute, strain into a buttered dish.

3. 3

   Place bread rounds in tomato, add an egg to each, dust with salt and pepper, top with butter, and bake until firm.

Nutrition per serving

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 43. The excerpt below is the record exactly as published.

6 eggs into a bowl, beat well; add 1 teaspoon salt, % teaspoon pepper, 1 teaspoon of chopped pars- ley; J4 teaspoon onion juice and heat 1 minute. Add \y^ cups of rich milk and stir well, 'butter timbale moulds, and pour in the mix- ture. Place in a deep pan, and pour in enough hot water to reach almost to the top of mould. Place in a moderate oven, and cook about 15 minutes. Turn out on a warm dish, put a sprig of pars- ley on each timbale and serve with tomato or cream sauce. — Mrs. G. D. Faulkner, Des Plaines, 111. EGGS IN TOMATO.— Add 1 small onion, cut in small pieces, 1 teaspoon of salt, % teaspoon of pepper, 1 pt. tomato in a frying- pan, stew very slowly for 10 minutes, and add the salt and pepper. Set the pan back, break 6 eggs and slip them on top of the tomato, taking care not to break the yolks. Return the pan to the heat, and cook slowly until the whites of the eggs are thoroughly set; then prick the yolks and let them mingle with the tomato and whitea, The mixture should be quite soft, but the red tomatoes and the white and yellow of the eg^gs should be quite distinct. Scrv« at once on buttered' toast.— Mrs, May Friend, Wjnoetka. Ill, COOK COUNTY COOK BOOK 60 EGGS IN TOMATO SAUCE.— Put 1 cup tomatoes on to boil in a saucepan with a teaspoon of onion juice or grated onion, salt and pepper, boil 3 minutes. Mix 1/2 teaspoon corn starch with a little cold water and add to the tomatoes, boil 1 minute; strain on to the platter or baking ^ish, which has been brushed with butter; place 3 rounds of bread in the tomato, then in the center of each round put an egg, being careful not to break the yolk; always break an egg into a small dish first. Dust with a little salt and pepper and put a small piece of butter

Cook this with the app: pantry check, scaling, and the assistant.