Tomato-Sherried Eggs - cooking recipe

Ingredients

2 c. canned or stewed tomatoes, drained and crumbled
2 Tbsp. chopped parsley
1 Tbsp. Worcestershire sauce
3/4 tsp. salt, divided
8 eggs
1 Tbsp. grated Parmesan cheese

Preparation

Combine
first
3
ingredients
with 1/2 teaspoon salt. Place in
a
buttered
10
x 6 x 1 1/2-inch casserole.
Form 8 wells in tomato mixture.
Crack 1 egg into each well. Sprinkle with cheese and
remaining
1/4 teaspoon salt. Bake in a preheated oven
at 375\u00b0
until eggs are set, about 10 to 15 minutes. Serve
with cooked
bacon
or sausage and toast or biscuits, if desired. Serves 4 to 8.