Tomatoes with Eggs
A historical recipe from Simple Italian Cookery, by Antonia Isola.
A historical recipe
Simple Italian Cookery, by Antonia Isola. Project Gutenberg eBook #6385.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Its words name: raw egg. Check current food-safety guidance before following this.
Italy
Known as an Italian recipe, with similar versions prepared across other nations.
- Raw egg. Raw or lightly cooked egg carries a risk, above all for children, older people, anyone pregnant or unwell.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Choose round tomatoes of about equal size and peel them.
- Cut off their tops, take out their insides, and drop a raw egg into each, replacing the top as cover.
- Put the tomatoes in a baking-dish and bake for about ten minutes, until the eggs are set.
- Serve up in the baking-dish very hot, with Bechamel sauce (see Sauces, page 29), or some brown gravy.
Plating
Cookware for this recipe
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Chef's knife
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Vegetable peeler