the chopped tomatoes and about ¼
pint of meat stock. Simmer this
sauce gently for 20 minutes or so,
until it is very thick, and season
with pepper and salt. Turn it into a
fireproof egg dish, break in the
eggs, and cook in the oven until
the whites have set.
OMELETTE AU BROCCIU
Brocciu is the Corsican cheese
made of ewe-milk which gives a
characteristic salty tang to many
Corsican dishes.
The eggs and cheese are beaten
up together, with the addition of
chopped wild mint, and made into