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Serves: 8
2 pounds fresh tomatoes, peeled, seeded and
diced
1 ounce finely chopped shallots
1 tablespoon olive oil
1
clove garlic, peeled
thyme, bay leaf
salt and pepper to taste
8
individual puff pastry shells (available frozen)
2 ounces butter
16
eggs
salt and pepper
2 ounces butter
For garnish: parsley
Make the tomato sauce:
Cook shallots over low heat with oil. Add
tomatoes, thyme, bay leaf, and salt and pepper to taste. Simmer over low heat
for about 20 minutes, stirring occasionally.
For the eggs:
Cook
pastry shells according to directions on the package.
Beat eggs with a
whisk. Strain in a bowl. Season with salt and pepper. Melt butter in a large
non stick frying pan. Pour eggs in pan. Cook over low heat while stirring
constantly until eggs are creamy. Mix in the butter.
Spoon eggs into the
warm pastry shells. Place pastry cover on top of eggs.
Garnish with
parsley. Serve with the tomato sauce.
