Recipe - Eggs Baked In Tomatoes

1 cn (1lb) tomatoes
1 tablespoon Flour
One half Bell pepper; cut or sliced up very
thin
One fourth teaspoon Dried chervil leaves
4 Eggs
One half teaspoon Salt
1 tablespoon Grated parmesan cheese

Preheat oven to 400 degrees. Pour tomatoes into an 8 or 9 inch au gratin
dish, or an 8 inch pie plate. Stir in flour and mix well. Add bell pepper;
sprinkle with chervil; mix well. Carefully break eggs one at a time into
tomato mixture. Sprinkle with salt and cheese. Bake 20 minutes or until
eggs are of desired doneness. Serve with buttered toast.

From A Taste of Louisiana. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.