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Tomatoes and Eggs, Pardue


  • 1 1/2 cups of stewing tomatoes
  • 1 grated onion
  • 1 tablespoon of finely minced parsley
  • 1 teaspoon of salt
  • 1/2 teaspoon of paprika
  • 3 level tablespoons of cornstarch


Place in a saucepan. Dissolve the starch, salt and paprika in the cold tomatoes, add onions and parsley 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.


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Mrs. Wilson's Cook Book (1920).

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