Yemistes domates me avga (stuffed tomatoes w/eggs)
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Potatoes, small, round |
| ½ | pounds | Kefalotiri cheese |
| 6 | eaches | Tomatoes, large |
| Salt & pepper to taste | ||
| 3 | tablespoons | Parsley, chopped |
| 1 | cup | Olive oil, x-tra virgin |
| 6 | eaches | Eggs |
| 4 | tablespoons | Bread crumbs |
Directions
Clean potatoes; boil until just tender; cool. Peel them and place on platter. Cut 6 very thin slices from the cheese and grate the rest. Wash tomatoes and cut off tops; scoop out pulp and pass thru a strainer; reserve. Salt and pepper the tomato cases and turn upside down to drain. Sprinkle the potatoes with the parsley and put them into the tomatoes, then place the stuffed tomatoes in a shallow pan.
Drizzle some to the oil over the top, and sprinkle with part of the grated cheese. Pour the remaining oil and tomato pruee into the pan.
Bake in a preheated 350 F. oven for 15 min. Remove from oven.
Spoon up some of the oil from the pan and baste the tomatoes with it, then put a slice of cheese on each tomato, and break an egg--be careful not to break the yolk--on top. Sprinkle the eggs with salt, pepper, the rest of the cheese, and the bread crumbs. Return to the oven to bake for another 15 min. at 300 F. Serve immediately.