Eggs in Tomatoes (Eufs à la Mazarine)

Ingredients

• 6 tomatoes
• 6 eggs
• 1 dessert - sp. chopped parsley
• 1 tea-sp. chopped onion
• Salt
• Pepper
• 1 oz. butter
• A few bread-crumbs

Method

1. 1

   Choose firm tomatoes, cut off the stalk end, and scoop out the inside.

2. 2

   Mix parsley and onion with salt and pepper, sprinkle inside tomatoes, break an egg into each, cover with bread-crumbs, sprinkle with butter, and bake for 10-15 minutes.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 523. The excerpt below is the record exactly as published.

gs in Tomatoes, 1 ((Eufs & la Mazarine) 6 tomatoes. 6 eggs. 1 dessert - sp. chopped parsley. 1 tea-sp. chopped onion. Salt. Pepper. 1 oz. butter. A few bread-crumbs

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