Eggs Baked With Tomatoes

• 1 (16 ounce) can whole tomatoes
• 1 tablespoon all-purpose flour
• 12 green pepper, very thinly sliced
• 14 teaspoon dried chervil
• 4 eggs
• 12 teaspoon salt
• 1 tablespoon grated parmesan cheese
• buttered toast

1. Preheat oven to 400 degrees.
2. Pour tomatoes into an 8- or 9-inch au-gratin dish (or pie plate).
3. Stir flour into juice; mix well.
4. Break up large pieces of tomato with a fork.
5. Add green peppers; sprinkle with chervil; mix well.
6. Carefully break eggs, one at a time, into tomato mixture.
7. Sprinkle with salt and Parmesan cheese.
8. Bake 20 minutes, or until eggs are desired doneness.
9. Serve over buttered toast.

tomatoes, flour, green pepper, chervil, eggs, salt, parmesan cheese, buttered toast

Taken from www.food.com/recipe/eggs-baked-with-tomatoes-295891 (may not work)