Recipe: Tomatoes and Eggs, Pardue

Place in a Saucepan

  • One and one-half cups of stewing tomatoes,
  • One grated onion,
  • One tablespoon of finely minced parsley,
  • One teaspoon of salt,
  • One-half teaspoon of paprika,
  • Three level tablespoons of cornstarch.

Dissolve the starch, salt and paprika in the cold tomatoes and bring to a boil. Cook for ten minutes and then fill into custard cups. Now break into each cup one egg and sprinkle with fine crumbs. Place a tiny bit of butter in the centre of the cup. Bake in a moderate oven for eighteen minutes.