For each egg to be made you will need the following:
1 jumbo egg
2 plum tomatoes or 2 small tomatoes
        peeled, seeded and chopped
1 teaspoon of minced garlic
Salt and pepper to taste
Preheat the oven to 350 degrees.

Heat olive oil or bacon fat in a small oven-proof skillet. Peel the tomatoes, remove
the seedy centers and chop rather fine. Simmer the chopped tomatoes for about 20
minutes over a gentle heat with minced garlic, salt, and pepper.

With a spoon make a shallow well in the center of the tomato mixture, and
carefully crack an egg into it. Transfer the skillet to the oven, and bake until the egg
white has set and the yolk is done to your liking. Serve at once, with lightly toasted
bread. Oh yeah, and coffee.
An idea from Chef Mary Ann Esposito
I used an old toasted-cheese sandwich maker.
The Breakfast Anytime Chef presents ...
Eggs in Purgatory
at The Fatted Café
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