BAKED EGGS WITH TOMATOES (UOVA AL PIATTO CON POMODORI)
This is a great dish to make for brunch or a light supper. It comes from a fabulous book called The Italian Cooking Encyclopedia by Hermes House publishing company.
Provided by Soluna
Categories Breakfast
Time 30m
Yield 3-6 serving(s)
Number Of Ingredients 7
Steps:
- Heat the oil in a shallow flameproof dish.
- Add the onion, and cook until soft and golden.
- Preheat the oven to 375 degrees F.
- Add the tomatoes to the onions, and cook for 5-10 mins., or until the tomatoes are very soft.
- Stir in the chopped basil.
- Break the eggs, one at a ime, and slip them into the dish in one layer on top of the tomatoes.
- Season with salt and pepper. Dot with butter.
- Cover the dish, and bake in the oven for 7-10 minutes or until the egg whites have just set, but the yolks are still soft.
- Serve at once.
- Variation: sprinkle 2-3 tbsp of freshly grated Prmesan cheese over the eggs before baking.
Nutrition Facts : Calories 377.6, Fat 32.1, SaturatedFat 8.1, Cholesterol 433.2, Sodium 176, Carbohydrate 9.1, Fiber 2.2, Sugar 5.8, Protein 14.2
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