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Catholic Recipe: Oeufs à la Mistral (Baked Eggs)


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


Serves: 4

Prep Time: 20 minutes

Difficulty: • •

Cost: $$$$

For Ages:11+

Origin: Southern France


Food Categories (3)


Feasts (2)


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