Eggs Baked In Tomatoes – We Love God!

It is axiomatic that to err is human and to forgive is divine. This axiom is so set in concrete that we assume that forgiveness is not merely a divine option, but a veritable prerequisite for divinity itself. We think that not only may God be forgiving, but He must be forgiving or He wouldn’t be a good God. How quick we are to forget the divine prerogative: “I will have mercy on whomever I will have mercy, and I will have compassion on whomever I will have compassion” (Rom. 9:15).

R.C. Sproul

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy		Eggs	4	Servings

INGREDIENTS

1		1-lb tomatoes
1	T	Flour
1/2		Bell pepper, sliced very
		thin
1/4	t	Dried chervil leaves
4		Eggs
1/2	t	Salt
1	T	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.

A Message from our Provider:

“Make God smile again. Accept his forgivenesess”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 96 Calories From Fat: 47 Total Fat: 5.2g Cholesterol: 187.1mg Sodium: 449.3mg Potassium: 195.5mg Carbohydrates: 4.7g Fiber: <1g Sugar: 1.8g Protein: 7.5g