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.

From <A Taste of Louisiana>. Downloaded from Glen's Mm Recipe Archive,