| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Italian |
Eggs, Italian |
2 |
Servings |
INGREDIENTS
| 1 |
md |
Onion, sliced |
| 3 |
tb |
Olive oil |
|
|
Salt & pepper |
| 1/2 |
cn |
Peeled tomatoes, crushed |
|
|
Chopped parsley |
| 4 |
|
Eggs |
INSTRUCTIONS
In a small fry pan, saute onion in olive oil with salt and pepper until
wilted and soft. Add tomatoes, parsley, cook until oil separates about
10-15 minutes. Stirring often. As tomatoes simmer, gently break 4 eggs
(spaced) and let poach until yolks are cooked to your liking. Lots of
crusty bread to soak up the tomato and a salad makes a great lunch for two.
Posted to MM-Recipes Digest by Paula <demoness@bellatlantic.net> on Aug
23, 1998
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