|
| Home
-> [Cheese, Eggs, Entrees, Italian, Tomatoes, Vegetables, Western European] -> [Tomatoes & eggs w/mushrooms (uova in purgator Recipe] |
| |
| |
Tomatoes & eggs w/mushrooms (uova in purgator
|
| Artist: |
_ |
| Categories: |
Cheese, Eggs, Entrees, Italian, Tomatoes, Vegetables, Western European |
| Yield: |
3 |
| Rating: |
0 |
| Print Recipe |
 |
| Favorites |
Add
to Favorites |
Ingredients:
| 3
| | To 4 large tomatoes, peeled | | | -- (I used 4) | | 3
| tbsp | Butter or olive oil | | | -- (I used margarine) | | 1
| lbs | Mushrooms, thinly sliced | | 6
| | To 8 Eggs (I used 7) | | | Salt and pepper, to taste | | 3/4
| cup | Shredded Jack cheese (3 oz.) | | | Chopped fresh parsley | | 1
| | Or 2 sprinkles fresh thyme* |
|
Procedures:
| 1 | *my addition. | | 2 | cut tomatoes in cubes; drain in colander for several minutes. | | 3 | meanwhile, in 10 or 11" frying pan over high heat (i used 10" pan), melt margarine. | | 4 | Add mushrooms and cook, stirring, until they are soft and juices have evaporated. | | 5 | Add tomatoes; stir to heat through. | | 6 | with spoon, make 6 to 8 nest spaces; break an egg into each space. | | 7 | Sprinkle with salt and pepper; cover evenly with cheese. | | 8 | cover pan; cook on low heat until eggs are set as you like (took 20 to 30 minutes). | | 9 | Garnish with parsley and thyme. | | 10 | would be good served with fruit and toast. | | 11 | yield: 3 to 4 servings. | | 12 | from _sunset italian cook book_ by the editors of sunset books and sunset magazine. | | 13 | Menlo park, ca: lane publishing co., 1982nd ed. | | 14 | (editor, sunset books: elizabeth l. | | 15 | Hogan). | | 16 | Pp. | | 17 | 51-5Tried 10/18/90 |
|
|
|
| |
| |
| |
|
|
|
|
|
|