"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

TOMATO AND EGGS Recipe

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This recipe for TOMATO AND EGGS, by , is from Italian-American Cuisine , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Aunt Marion Filippo
Added: Thursday, July 12, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 lbs. chopped fresh tomatoes
1 clove minced garlic
2 eggs beaten
1/4 cup grated Parmesan cheese
Salt, pepper, chopped Basil

Directions:
Directions:
In a skillet, saute garlic in oil until soft. Add tomatoes and cook over medium heat. Stir in salt, pepper, and basil and cook until tomatoes are done.

Combine beaten eggs, and grated cheese and add to tomatoes. Stir well over heat until eggs are done.

Can be served as a side dish for meat, poultry and fish entrees, or with a salad. Try serving on top of warm Italian bread slices or in a sandwich.

Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
20-25 mins.
Personal Notes:
Personal Notes:
This is one of Aunt Marion's favorites.

 

 

 

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