| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Greek | Cheese/eggs, Greek | 3 | Servings |
INGREDIENTS
| 1 1/2 | lb | Tomatoes |
| 5 | T | Butter |
| 6 | Eggs | |
| Salt & pepper to taste | ||
| 1 | T | Parsley, chopped |
INSTRUCTIONS
Drop tomatoes into boiling water for 2 min., then carefully peel off the skins. Remove seeds and soft insides and cut into small pcs. Place the pcs. in a frying pan with a little salt. Cook over low heat, meanwhile mashing into a pulp. Add butter and while it browns, break the eggs into a shallow dish. Lightly salt and pepper them, and gently ease into pan. When cooked to your taste, serve with the sauce in which they were cooked, and garnish with parsley. Serve immediately with fried potatoes. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 352
Calories From Fat: 257
Total Fat: 29g
Cholesterol: 422.9mg
Sodium: 469.6mg
Potassium: 577.1mg
Carbohydrates: 9.9g
Fiber: 2.3g
Sugar: 5.8g
Protein: 14.6g