Yemistes domates me avga (stuffed tomatoes) Recipe

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Yemistes domates me avga (stuffed tomatoes)

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Eastern European, Entrees, Greek, Tomatoes, Vegetables

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Ingredients:

Procedures:

1	Clean potatoes; boil until just tender; cool.
2	Peel them and place on platter.
3	Cut 6 very thin slices from the cheese and grate the rest.
4	Wash tomatoes and cut off tops; scoop out pulp and pass thru a strainer; reserve.
5	Salt and pepper the tomato cases and turn upside down to drain.
6	Sprinkle the potatoes with the parsley and put them into the tomatoes, then place the stuffed tomatoes in a shallow pan.
7	Drizzle some to the oil over the top, and sprinkle with part of the grated cheese.
8	Pour the remaining oil and tomato pruee into the pan.
9	Bake in a preheated 350°F. oven for 15 min. remove from oven.
10	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.
11	Sprinkle the eggs with salt, pepper, the rest of the cheese, and the bread crumbs.
12	Return to the oven to bake for another 15 min. at 300°F.
13	Serve immediately.