Eggs & Tomatoes Italian Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
4 large: Firm-ripe tomatoes,
Salt and Pepper,
3 T: Butter or margarine,
3/4 each: C, shredded jack cheese
1 lbs: Mushrooms, sliced
1 T: Chopped fresh oregano,
8 each: Eggs,
-leaves or parsley,
PREPARATION TIME: ABOUT 12
COOKING TIME: ABOUT 11 MINU
Directions:
Immerse tomatoes in boiling water to cover for 10 secounds; lift out
and slip off skins. Core, cut into cubes, and let drain in a
colander. Meanwhile, melt butter in a wide frying pan over medium
heat. Add mushrooms and cook, stirring, until soft (about 7
minutes). Add tomatoes, stirring until hot. Spread vegetables evenly
in pan; with back of spoon, make 8 depressions and break an egg into
each. Season to taste with salt and pepper; top with cheese. Reduce
heat, cover, and simmer until eggs are set to your liking (3-4
minutes for firm whites and soft yolks). Sprinkle with oregano and
serve from pan. Makes 4 servings. Source: Less than 7 Ingredients
cookbook, Sunset Shared by: Ed Vroone
Submitted By SHARON STEVENS On 10-18-94
Source from luhu.jp
and slip off skins. Core, cut into cubes, and let drain in a
colander. Meanwhile, melt butter in a wide frying pan over medium
heat. Add mushrooms and cook, stirring, until soft (about 7
minutes). Add tomatoes, stirring until hot. Spread vegetables evenly
in pan; with back of spoon, make 8 depressions and break an egg into
each. Season to taste with salt and pepper; top with cheese. Reduce
heat, cover, and simmer until eggs are set to your liking (3-4
minutes for firm whites and soft yolks). Sprinkle with oregano and
serve from pan. Makes 4 servings. Source: Less than 7 Ingredients
cookbook, Sunset Shared by: Ed Vroone
Submitted By SHARON STEVENS On 10-18-94
Source from luhu.jp