Eggs Poached in Tomatoes

Ingredients

• a pint of stewed tomatoes
• half a dozen eggs
• season with salt if desired
• a little onion minced very fine

Method

1. 1

   Heat the stewed tomatoes until just beginning to boil.

2. 2

   Gently slip in the eggs and keep the tomato just below boiling until the eggs are cooked.

3. 3

   Lift the whites carefully as they cook, prick the yolks, and serve on toast.

Nutrition per serving

As published

This recipe was extracted from Every-day dishes and every-day work (1897) by E. E. Kellogg, page 69. The excerpt below is the record exactly as published.

Eggs Poached in Tomatoes. — Take a pint of stewed tomatoes cooked until they are homogeneous or which have been rubbed through a colander ; season with salt if desired, and heat. When just beginning to boil, slip in gently half a dozen eggs, the shells of which have been so carefull}' broken that the yolks are intact. Keep the tomato just below the boiling point until the eggs are cooked. Lift the whites carefully with a fork as they cook, until they are firm, then prick the yolks and let the yellow mix with the tomato and the whites. The whole should be quite soft when done, but showing the red of the tomatoes and the white and yellow of the eggs quite distinctly. Serve on toast. If the flavor is agreeable, a little onion minced very fine

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