1 can (1 lb.) whole tomatoes
1 tbsp. all-purpose flour
1/2 green pepper, very thinly sliced
1/4 tsp. dried chervil leaves
4 eggs
1/2 tsp. salt
1 tbsp. grated Parmesan cheese
Buttered toast

1. Preheat oven to 400 degrees.

2. Pour tomatoes into an 8 or 9 inch au gratin dish (or 8 inch pie plate). Stir flour into juice; mix well. Break up large pieces of tomato with a fork.

3. Add green peppers; sprinkle with chervil; mix well.

4. Carefully break eggs, one at a time, in tomato mixture. Sprinkle with salt and Parmesan cheese.

5. Bake 20 minutes or until eggs are of desired doneness. Serve with buttered toast. Makes 4 servings.