Catholic Recipe: Oeufs à la Mistral (Baked Eggs)
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 servingsRecipe Source: Catholic Cookbook, The by William I. Kaufman, The Citadel Press, New York, 1965