| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Grains |
|
Appetizers, Cheese/eggs |
6 |
Servings |
INGREDIENTS
| 1/4 |
c |
Onion |
| 2 |
tb |
Olive oil |
| 2 |
lb |
Tomatoes peeled, seeded and diced |
| 2 |
|
Garlic cloves; minced |
|
|
Herbes de Provence: (Equal parts marjoram, oregano, thyme) |
| 3 |
|
Eggs |
| 8 |
|
Anchovy filets, minced |
| 3 |
tb |
Olive oil |
| 3 |
tb |
Tomato paste |
| 3 |
tb |
Minced parsley |
| 1 |
ts |
Paprika |
| 1 |
pn |
Cayenne pepper |
|
|
Prepared tart shell |
|
|
Nicoise olives, pitted |
|
|
Grated Parmesan cheese |
|
|
Olive oil |
INSTRUCTIONS
SAUTE ONION IN OLIVE OIL until softened. Add garlic and saute another 2
minutes. Add tomatoes, 1/2 teaspoon herbes de Provence. Cover and simmer 10
minutes. Uncover and simmer 10 minutes more. Remove from heat and add the
eggs beaten with anchovies, oil, tomato paste, parsley, paprika and
cayenne. Pour into prepared shell and top with olives, grated cheese and
little oil.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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