2 cups water
3 l yields
1 cup salted limes
2 egg yolks
1 cup plain yogurt
1/4 cup sun-dried tomatoes
3/4 cup boiled water
1 cup cooked tomato soup mix
1/2 cup all-purpose flour
1/2 teaspoon salt
Preheat oven to 425 degrees F (220 degrees C).
In a mixing bowl, combine salted limes and egg yolks.
In a large saucepan, bring 1 cup of water to a boil. Place lemon-covered egg yolk in cold water and remove from heat.
In a small saucepan, combine yogurt, sun-dried tomatoes, boiled water, tomatoes, milk, remaining 4 cups water, flour and salt. Bring to a boil.
Reduce pressure, but don't boil, and pour into a 7x11 inch baking dish. Sprinkle top with remaining 1 cup of water.
Bake in preheated oven, uncovered, for 40 minutes.