Egg and Tomato Casserole


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You can either serve this dish for breakfast or as a dinner side.

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Serving Size / Yield

4-8 servings


  • 8 med. tomatoes
  • 1/8 tsp. salt
  • 1/8 tsp. pepper
  • 2 Tbs. olive oil
  • 8 eggs
  • 1/2 tsp. oregano
  • 8 slices bread, fried in butter

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Cut off tomato tops. Remove seeds and juice Put in a greased casserole, sprinkle with oil, salt an pepper. Breach one egg into each tomato. Sprinkle more oil, salt, pepper and oregano n each each. Cook in oven at 400 degrees for 20 minutes. Remove from oven and serve on fried bread slices.

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