(tomato frittata) 

4 Tbsp extra virgin olive oil, divided

3 medium Roma tomatoes, diced

2 14 oz cans diced tomatoes, strained

1 tsp sugar

6 large eggs

1 tsp salt

½ tsp black pepper

4 thick slices of challah (cut into bite size pieces)

1 8oz container feta cheese

1 cup grated parmesan cheese

1 cup chopped Italian parsley

1 egg, whisked for egg wash

Preheat oven to 425°F.

In a saucepan, warm 2 tablespoons olive oil over medium heat. Add the fresh tomatoes and simmer on low heat for 15 minutes.

Add the canned tomatoes and sugar; simmer for another 15 minutes. Remove from heat and allow to cool.

In a large bowl, whisk the eggs. Add the challah, Parmesan, and  Feta cheeses, tomatoes and parsley.

Gently combine all the ingredients.

Grease an ovenproof dish with remaining olive oil and heat the dish in the oven for 10 minutes. Pour the egg and tomato mixture into the warm dish.

Spread the egg wash on top of the mixture.

Place cuajado on the middle rack of the oven. Bake 30-40 minutes, until cuajado is golden brown on top and firm in the center.

Notes:

Warming baking dish in the oven with a bit of oil before putting the filling in guarantees a crunchy crust.

Cuajado leftovers can be stored in an airtight container in the refrigerator for a week.

Reheat cuajado in oven warmed 350°F. Freezes well in a well-sealed container.