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Pigeon Eggs In Tomatoes Recipe
|Tomato juice||1⁄4 Cup (4 tbs)|
|Ground ginger||1⁄2 Tablespoon|
|Soy sauce||2 Tablespoon|
|Sherry||1⁄2 Cup (8 tbs)|
|Onion||2 Tablespoon, finley chopped|
|Bread crumbs||1⁄2 Cup (8 tbs), toasted|
|Corn flakes||1⁄2 Cup (8 tbs), crumbled|
Serving size: Complete recipe
Calories 357 Calories from Fat 13
% Daily Value*
Total Fat 2 g2.4%
Saturated Fat 0.37 g1.9%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 3352.3 mg139.7%
Total Carbohydrates 73 g24.4%
Dietary Fiber 3.8 g15.1%
Sugars 6.7 g
Protein 9 g18.3%
Vitamin A 12.7% Vitamin C 29.9%
Calcium 6.6% Iron 43.2%
*Based on a 2000 Calorie diet
They will look gelatinous.
Mix together in a saucepan the tomato juice, flour, ginger, salt, pepper, soy sauce, sherry and onion.
Bring the ingredients to a boil, stirring constantly.
Arrange the eggs in a small baking pan and pour sauce over them.
Sprinkle with bread crumbs and corn flakes and bake in a hot oven at 450 degrees for about 5 minutes.
Serve very hot.