Stewed tomatoes and eggs mondolfo style

Yield: 2 Servings

Measure Ingredient
1 medium Onion, sliced
3 tablespoons Olive oil
\N \N Salt & pepper
½ can Peeled tomatoes, crushed
\N \N Chopped parsley
4 \N 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 <demoness@...> on Aug 23, 1998

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