2 tablespoons of melted butter or margarine - 30g
6 medium-sized cooked sweet potatoes, peeled and cut into slices 0.5cm thick - 900g
Salt to taste
2 large tomatoes, cut into thin slices - 270g
1 1/2 teaspoons of dried oregano or 3 tablespoons of chopped fresh oregano
Red pepper flakes to taste
250g of Gouda cheese, cut into slices
1/3 cup of finely chopped onion - 26g
1/3 cup of grated Parmesan cheese - 40g
4 tablespoons of melted butter or margarine - 60g
6 eggs - 65g each
2 tablespoons of melted butter or margarine - 30g
6 medium-sized cooked sweet potatoes, peeled and cut into slices 0.5cm thick - 900g
Salt to taste
2 large tomatoes, cut into thin slices - 270g
1 1/2 teaspoons of dried oregano or 3 tablespoons of chopped fresh oregano
Red pepper flakes to taste
250g of Gouda cheese, cut into slices
1/3 cup of finely chopped onion - 26g
1/3 cup of grated Parmesan cheese - 40g
4 tablespoons of melted butter or margarine - 60g
6 eggs - 65g each
Grease a refractory form measuring 32 x 22 cm with the melted butter or margarine
Place a layer of sweet potatoes on top
Sprinkle with salt
Add sliced tomatoes, sprinkle with oregano, salt, and red pepper flakes
Add Gouda cheese
Sprinkle with onion and Parmesan cheese
Moisten with melted butter or margarine
Create small depressions and break eggs on top, leaving a gap between them
Sprinkle with salt and red pepper flakes
Bake in a moderate oven (180°C) for about 25 minutes or until the whites are firm and the cheese is melted
Serve in 6 portions.
