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Title: Stewed Tomatoes And Eggs Mondolfo Style Categories: Eggs, Italian Yield: 2 Servings 1 md Onion, sliced 3 tb Olive oil Salt & pepper 1/2 cn Peeled tomatoes, crushed Chopped parsley 4 Eggs 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 23, 1998 |