Name: Eggs Baked in Tomatoes
Ingredients: 1 cn (1-lb) tomatoes; 1 tb Flour; 1/2 Bell pepper; sliced very thin; 1/4 ts Dried chervil leaves; 4 Eggs; 1/2 ts Salt; 1 tb Grated parmesan cheese

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy		Eggs	4	Servings

INGREDIENTS

1	cn	(1-lb) tomatoes
1	tb	Flour
1/2		Bell pepper; sliced very thin
1/4	ts	Dried chervil leaves
4		Eggs
1/2	ts	Salt
1	tb	Grated parmesan cheese

INSTRUCTIONS

Preheat oven to 400 degrees. Pour tomatoes into an 8 or 9 inch au gratin
dish, or an 8 inch pie plate. Stir in flour and mix well. Add bell pepper;
sprinkle with chervil; mix well. Carefully break eggs one at a time into
tomato mixture. Sprinkle with salt and cheese. Bake 20 minutes or until
eggs are of desired doneness. Serve with buttered toast.
From <A Taste of Louisiana>.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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