Baked Eggs With Tomatoes (Uova Al Piatto Con Pomodori) |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This is a great dish to make for brunch or a light supper. It comes from a fabulous book called The Italian Cooking Encyclopedia by Hermes House publishing company. Ingredients:
4 tablespoons olive oil |
1 small onion, finely chopped |
1 lb tomato, peeled, seeded and chopped |
2 tablespoons chopped fresh basil |
6 eggs |
salt & freshly ground black pepper |
1 tablespoon butter |
Directions:
1. Heat the oil in a shallow flameproof dish.
2. Add the onion, and cook until soft and golden.
3. Preheat the oven to 375 degrees F.
4. Add the tomatoes to the onions, and cook for 5-10 mins., or until the tomatoes are very soft.
5. Stir in the chopped basil.
6. Break the eggs, one at a ime, and slip them into the dish in one layer on top of the tomatoes.
7. Season with salt and pepper. Dot with butter.
8. Cover the dish, and bake in the oven for 7-10 minutes or until the egg whites have just set, but the yolks are still soft.
9. Serve at once.
10. Variation: sprinkle 2-3 tbsp of freshly grated Prmesan cheese over the eggs before baking.
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