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

It can be well argued that once the personality of the Spirit is established, the argument about His deity is over. The 'Spirit of God' who is said to be omnipresent (Ps 139:7), omniscient (1 Corinthians 2:10-11), and active in the very creation itself (Genesis 1:2; Psalm 104:30) hardly fits the description of some kind of lesser being. But the fact that this Spirit shares the one divine name with the Father and the Son (Matthew 28:19) makes His deity indisputable.

James White

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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