Baked tomatoes and eggs
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | tablespoons | Margarine |
| 2 | larges | Onions -- sliced thinly |
| 6 | Tomatoes -- peeled, sliced | |
| 1 | tablespoon | Fresh basil -- chopped fine |
| ½ | teaspoon | Hot pepper sauce |
| 4 | larges | Eggs |
| Salt -- to taste | ||
| Black pepper -- to taste | ||
Directions
1. Grease 4 ramekins or serving dishes with a tablespoon of margarine. Heat oven to 350 degrees. 2. In a heavy saucepan or skillet, melt remaining 4 tablespoons margarine. Saute the onions until tender and translucent. Add tomatoes, basil, hot pepper sauce, salt and pepper to taste. Simmer, stirring often, for 10 minutes. 3.
Pour the mixture evenly into the ramekins. Top each with an egg. Bake 6-10 minutes or until eggs are done to your taste. While still hot, sprinkle 1 tablespoon shredded cheese over top if desired. Serve immediately.
Recipe By : Jo Anne Merrill