Baked Eggs with Tomato

 

This is a recipe that Celia found many years ago and we’ve served up at dinner parties for years. As we always had a dinner party sometime around Christmas, I thought I’d try and carry on the tradition and the recipe did me proud.

2 cups cooked or canned tomatoes
½ cup finely chopped onion
1 teaspoon salt
½ teaspoon freshly ground pepper
3 tablespoons butter
2 tablespoons flour (gluten free works)
1 teaspoon sugar
6 or 12 eggs
¾ cup grated cheese

Butter 6 ramekins or small baking dishes well. Combine the tomatoes, onion, salt and pepper, and simmer for 15 to 20 minutes. Add the butter and flour, which have been kneaded together, and stir until the mixture is thickened. Add the sugar and taste the mixture for seasoning. Spoon the sauce into the ramekins or dishes. Break a large egg into each dish. Sprinkle lightly with cheese and bake at 350 degrees for 15 minutes or until the white is set.

Sorry about the cups etc. but this recipe came from James Beard’s American Cookery.

If you get it right, which is not too difficult, they come up like little domes and look seriously impressive.