Eggs in Tomatoes

Ingredients

• 1 small onion
• 1/2 teaspoon pepper
• 2 cups tomato
• 6 eggs
• 1 teaspoon salt
• Toast

Method

1. 1

   Cut the onion into small pieces and place with the tomato in a shallow pan.

2. 2

   Stew very slowly for ten minutes.

3. 3

   Add salt and pepper, then reduce the heat until the tomato stops bubbling.

4. 4

   Break the eggs and slip them on top of the tomato, being careful not to break the yolks.

5. 5

   Cook slowly until the whites of the eggs are set, then prick the yolks and let them mingle with the tomato and the whites.

6. 6

   Serve at once on buttered toast.

Nutrition per serving

As published

This recipe was extracted from New Delineator recipes. (1929) by Delineator Home Institute, page 37. The excerpt below is the record exactly as published.

EGGS IN TOMATOES 1 small onion }i teaspoon pepper 2 cups tomato 6 eggs I teaspoon salt Toast

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