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Catholic Recipe: Oeufs à la Mistral (Baked Eggs)


  • 4 eggs
  • 2 tomatoes, peeled
  • 4 olives, pitted
  • 1 teaspoon vegetable oil
  • Details

  • Serves: 4
  • Prep Time: 20 minutes
  • Difficulty: • •
  • Cost: $$$$
  • For Ages: 11+
  • Origin: Southern France


Break eggs into well-greased oven-proof dish. Bake 7 minutes at 375°.

Sauté tomatoes; cut in half; continue to Sauté 5 minutes; add olives. When eggs are baked, place tomato half on each egg; add olives. Sprinkle with oil. Replace in oven; bake 3 minutes longer. Yield, 4 servings

Recipe Source: Catholic Cookbook, The by William I. Kaufman, The Citadel Press, New York, 1965
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