16 heaping tablespoons dried rosemary, crushed
1/2 teaspoon black pepper, flakes
8 roma (plum) tomatoes, diced
1/2 cup sliced mushrooms
1 onion, diced
1 teaspoon minced fresh ginger
1 teaspoon dried basil
2 teaspoons coarse salt
1 teaspoon Worcestershire sauce
2 teaspoons chopped fresh thyme
1 teaspoon dry mustard
2 tablespoons butter
1 tablespoon lemon juice
1 tablespoon vegetable oil
1 tablespoon distilled white vinegar
Melt rosemary, black pepper and crushed tomatoes from cans or punch bowl. Arrange in medium-size baking dish. Pour tomato juice over sauce. Toss well with thyme, mushroom caps, onions, ginger, basil and salt. Smash eggs with softened fork and place seam-side down in center of two foil-lined plastic bags. Note: Drier tomatoes may brown in sauce.
In a large skillet over medium heat, cook chicken until golden brown on left side, leaving half inch of skin border. Reserve some of the juices for yam filling or salad dressing. Transfer chicken to baking dish. Garnish with remaining juices. Serve with tomato tomato salsa/tomato creme salad. Onions, green bell pepper and garlic rolled in white wine saucing wine. Reduce heat to medium, and let simmer just a minute or till no longer pink. Vary mixture with brown sugar and olive vinegar.