Eggs in the Oven with Tomato and Prosciutto

Name: Eggs in the Oven with Tomato and Prosciutto
Yield: 4
Ingredients: 6 eggs; 5 ripe tomatoes, peeled, seeded, and diced; 2 tablespoons of butter or margarine; salt and black pepper to taste; 2 tablespoons of chopped parsley; 8-10 slices of prosciutto (150g); 1/2 cup grated cheddar cheese

1
6 eggs
2
5 ripe tomatoes, peeled, seeded, and diced
3
2 tablespoons of butter or margarine
4
salt and black pepper to taste
5
2 tablespoons of chopped parsley
6
8-10 slices of prosciutto (150g)
7
1/2 cup grated cheddar cheese

Ingredients

1
6 eggs
2
5 ripe tomatoes, peeled, seeded, and diced
3
2 tablespoons of butter or margarine
4
salt and black pepper to taste
5
2 tablespoons of chopped parsley
6
8-10 slices of prosciutto (150g)
7
1/2 cup grated cheddar cheese

Directions

1
Cook the tomatoes in butter or margarine for 15 minutes or until they turn into a thick puree
2
Season with salt and black pepper to taste
3
Grease a baking dish lightly
4
Place the tomato puree at the bottom
5
Break the eggs over the tomato
6
Add the prosciutto slices between the eggs
7
Sprinkle with cheese and parsley
8
Bake in a moderate oven (180°C) for about 20 minutes, or until the yolks are still slightly runny
9
Serves 4 people.