Eggs Baked With Tomatoes

This is a different breakfast or brunch dish that couldn't be simpler to make.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 1 (16 ounce) can whole tomatoes
• 1  tablespoon all-purpose flour
• 1⁄2 green pepper, very thinly sliced
• 1⁄4 teaspoon dried chervil
• 4  eggs
• 1⁄2 teaspoon salt
• 1  tablespoon  grated parmesan cheese
•  buttered  toast

Directions

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