Eggs à la Washington and pomodori from The Big Red Book of Tomatoes (page 101) by Lindsey Bareham

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • veronicafrance on July 30, 2020

    Harder than it looks to do successfully! I used massive beef tomatoes (saved the pulp for making pan con tomate). Baked for 15 minutes -- a bit difficult to tell if done because of all the juice that oozes from the tomatoes. When transferred from tray to plate, the tomatoes broke and collapsed, resulting in a massive mess of tomato and slightly undercooked egg. It did taste good though.

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