2 eggs
1 (8 ounce) can whole peeled tomatoes, chopped
2 tablespoons vegetable oil
1/2 teaspoon salt
1/2 teaspoon dried basil
4 tablespoons minced shallots
1/2 teaspoon paprika
In a medium bowl, mix eggs, tomatoes, oil, salt, basil and shallots. Mix well and refrigerate overnight.
Preheat oven to 350 degrees F (175 degrees C).
In a separate medium bowl, mix tomatoes with the oil, salt and Italian seasoning. Transfer mixture to the egg white mixture.
Pour egg white mixture into a 2 quart casserole dish. Cover with 8 ounces of bacon, roll and slice into thin strips. Arrange slices over egg white mixture.
Bake uncovered at 350 degrees F (175 degrees C) for 45 minutes.
Remove foil from oven and bake for 45 minutes. Bake 15 minutes longer or until lightly browned.
Remove foil from oven and continue baking for 25 to 30 minutes. Increase the temperature to 375 degrees F (190 degrees C) and bake an additional 25 to 30 minutes.
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