1 cn (1-lb) tomatoes
1 tb Flour
1/2    Bell pepper; sliced very
-thin
1/4 ts Dried chervil leaves
4    Eggs
1/2 ts Salt
1 tb Grated parmesan cheese

Preheat oven to 400 degrees. Pour tomatoes into an 8 or 9 inch au gratin
dish, or an 8 inch pie plate. Stir in flour and mix well. Add bell pepper;
sprinkle with chervil; mix well. Carefully break eggs one at a time into
tomato mixture. Sprinkle with salt and cheese. Bake 20 minutes or until
eggs are of desired doneness. Serve with buttered toast.