This recipe has been my mother's favorite souffle since I first made it for her. As it cooks the flavor of the tomato mixture suffuses up through the eggs and at the end you have a wonderful, built-in sauce for the souffle. Instead of 1-cup ramekins, I susually make this souffle in a 1 quart souffle dish. This is because there isn't room in the ramekins for both the sauce and the souffle. (Larger image.) Serves 2.

See Also

Spanish Potatoes (Patatas Bravas): A Brave and Delicious Dish

Asparagus Vinaigrette: The Epitomy of Fresh

Sauteed Broccoli Rabe: Italian Grace