Sephardic Cuajado

Tomato Cuajado

Sephardic Cuajado

4 Tbsp extra virgin olive oil, divided
5 medium tomatoes, diced
3 14oz cans diced tomatoes, strained
1 tsp sugar
9 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
½ cup grated Romano cheese (optional)
I cup chopped Italian parsley
I 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 and simmer for another 15 minutes. Remove from heat and allow to cool.
In a large bowl, whisk the eggs. Add the challah, Parmesan, Romano 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.

Becky’s trick of warming dish in the oven 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.

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