RFCJ RECIPE ARCHIVE
Posted by : >Ruth Heiges Eggs: Cheggtom - dairy
Cheggtom ======== Evelyn Markless, Jerusalem More from "Taste of Passover," published by the Jerusalem Post. 1 onion, chopped olive oil for frying 1/2 matza 1 can tomato puree or peeled tomatoes [no idea what size!] 2 eggs grated cheese salt, pepper, basil and garlic to taste In a shallow pan, fry onions in olive oil till golden. Add tomato puree and half a matza which has been soaked in water and well-squeezed. Gently cook and stir till excess liquid has evaporated. Add seasonings. Break eggs into pan and cover. Cook over low flame for 5 minutes. Sprinkle grated cheese on top and place under grill till cheese melts. Serve with green salad and vinaigrette. [My impression is that a medium can of chopped tomatoes would be preferable to puree. It might also need a touch of sugar.] --Ruth
