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Eggs Provencale




Source of Recipe


Internet


List of Ingredients




1 tablespoon olive oil
2 medium size tomatoes, chopped
1 clove garlic, minced
1 teaspoon chopped fresh parsley
6 eggs
2 tablespoons grated Parmesan cheese

Preheat oven to 350F. Butter a medium size oven proof casserole. Heat oil in a medium size skillet. Add tomatoes, garlic and parsley and cook slowly for 20 minutes. Transfer tomato mixture to prepared casserole. Break one egg at a time into a small saucer. Slip each egg carefully from saucer onto tomato mixture, spacing evenly and allowing egg to rest on top of mixture. Cover eggs, but not tomato mixture, with cheese and bake for 8 minutes or until eggs are set and cheese is melted. Makes 6 servings.


Recipe