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.

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