Eggs "in the devilish”

Eggs "in the devilish”

5 jaj, half a cup of tomato puree, half a cup of ketchup sauce, 4 tablespoons of oil or olive oil, 1 a small onion, 1 clove of garlic, 1 spoon of finely chopped parsley or chives, 5 a dag of grated cheese, salt, pepper, half a teaspoon of thyme, 5 slices of toasted bread or rolls

Heat the olive oil in a flat saucepan, put a crushed clove of garlic, finely chopped onion and lightly brown. Then add the tomato puree, ketchup, thyme, salt and pepper. Cook over low heat, stirring approx. 15 min., then knock the eggs, stir lightly and keep, covered, on low heat yet 10 min.; finally, add the grated cheese and stir. Put the resulting mass on warm fresh toasts and serve them on a heated platter sprinkled with greens.

 

Exquisite onion soup

50 a dag of onions,5 a dag of butter or margarine, 1 And bone broth or broth, 2 sugar cubes, half a glass of dry white wine, 4-5 slices of Parisian roll5 dag of yellow cheese, salt, pepper

Finely chop the onion and stew it in butter, until it blushes slightly. Pour the stock and cook, covered, over low heat 20-25 min. Wipe through the strainer, salt it, add a pinch of ground pepper and previously browned sugar cubes, mix, pour the wine. Pour in freshly prepared bread croutons sprinkled with cheese. Bake in the oven for 15 min.