Ingredients
- 12 large eggs, hard boiled
- 1 can (28 ounce) diced tomatoes (pieces, or lots and lots of fresh tomatoes)
- 1/2 cup butter
- 1 whole onion, chopped
- 1 whole green pepper, seeded and chopped
- 1 cup chopped celery
- 2 tablespoons all-purpose flour
- Salt and pepper to taste
- Cayenne pepper to taste
- 1 cup white sauce (Schwartz mix is an easy option)
- 1 can (12 ounces) mushrooms, canned and drained
- 1/2 cup bread crumbs
- 1/2 cup cheese (grated, something good with tomato dish)
- Finely chopped parsley
How to Make
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Step 1: Cook and chop eggs roughly.
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Step 2: Strain tomatoes, reserving juice(if using fresh tomatoes it might be good to chop the tomatoes and scoop out the insides and use the insides for the juice).
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Step 3: Melt the butter in a pan and gently fry the onion, pepper and celery until tender. Add the four and tomatoes stirring until mixture thickens. Add the reserved tomato juice and seasonings, then bring the liquid to the boil. Stir in White Sauce, chopped eggs and mushrooms.
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Step 4: Spoon the mixture into individual serving dishes or an oblong casserole dish, then top with bread crumbs and dot with the remaining butter.
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Step 5: Bake in an oven pre-heated to 425 F for 10 minutes or until brown and bubbling.
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Step 6: Sprinkle with grated cheese and parsley to serve.
We hope you enjoy this recipe!
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