Tomates de Huevos (Tomatoes and Eggs)

Ingredients

• some very large tomatoes
• some butter
• dusting them with salt
• and pepper
• some very neatly trimmed fried eggs
• sprinkle some fine salt
• minced chervil
• coraline pepper

Method

1. 1

   Pop the tomatoes into hot water for a little, then skin and halve them.

2. 2

   Fry the tomatoes in butter, dusting with salt and pepper.

3. 3

   Reduce the liquor as much as possible.

4. 4

   Place the tomatoes in a dish, pour the sauce over them, and top with fried eggs, sprinkling with fine salt, minced chervil, and coraline pepper.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 44. The excerpt below is the record exactly as published.

Tomates de Huevos. (Tomatoes and Eggs.) Pop some very large tomatoes into hot water for a little, then skin and halve them. Put some butter in a pan, and when hot fry the tomatoes, dusting them with salt and pepper. When cooked reduce the liquor as much as possible. Place the tomatoes in a dish, pour the sauce over them, and on the top of these some very neatly trimmed fried eggs, on which sprinkle some fine salt, minced chervil, and coraline pepper

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