| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Vegetables, Eggs | Italian | Cheese, Italian, Main dish, Vegetables | 3 | Servings |
INGREDIENTS
| 3 | To 4 large tomatoes, peeled | |
| I used 4 | ||
| 3 | T | Butter or olive oil |
| I used margarine | ||
| 1 | lb | Mushrooms, thinly sliced |
| 6 | To 8 Eggs, I used 7 | |
| Salt and pepper, to taste | ||
| 3/4 | c | Shredded Jack cheese, 3 oz. |
| Chopped fresh parsley | ||
| 1 | Or 2 sprinkles fresh thyme* | |
| 5/9 | . Posted by Cathy Harned. |
INSTRUCTIONS
My addition. Cut tomatoes in cubes; drain in colander for several minutes. Meanwhile, in 10 or 11" frying pan over high heat (I used 10" pan), melt margarine. Add mushrooms and cook, stirring, until they are soft and juices have evaporated. Add tomatoes; stir to heat through. With spoon, make 6 to 8 nest spaces; break an egg into each space. Sprinkle with salt and pepper; cover evenly with cheese. Cover pan; cook on low heat until eggs are set as you like (took 20 to 30 minutes). Garnish with parsley and thyme. Would be good served with fruit and toast. Yield: 3 to 4 servings. From Sunset Italian Cook Book by the editors of Sunset Books and Sunset Magazine. Menlo Park, CA: Lane Publishing Co., 1981. 2nd ed. (Editor, Sunset Books: Elizabeth L. Hogan). Pp. 51-52. Tried From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 167
Calories From Fat: 69
Total Fat: 7.9g
Cholesterol: 22mg
Sodium: 606.2mg
Potassium: 798.3mg
Carbohydrates: 12g
Fiber: 3g
Sugar: 6.8g
Protein: 15.5g