Egg and Tomato Pie

Egg and Tomato Pie

4 servings


2 large onions
2 oz. butter or margarine
1 lb. tomatoes
3-4 oz. soft breadcrumbs
salt and pepper
4 eggs


Peel the onions then slice them and fry them lightly in most of the buter.

Butter an oven-proof dish and fill it with alternate layers of the fried onions and sliced peeled tomatoes, sprinkling each with a few of teh breadcrumbs, seasoned with salt and pepper.

Fish with a good layer of the crumbs, dot with flakes of butter and make in a moderate oven for about 1 hour (e75 degrees).

Meanwhile poach the eggs. Top the tomato dish with the eggs. Garnish with parsley.

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