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Yemistes Domates Me Avga (Stuffed Tomatoes) |
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Yemistes Domates Me Avga (Stuffed Tomatoes) - print recipe
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| Yield: |
| 6 |
| Ingredients: |
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1.0 kg
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Potatoes, small, round |
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0.3 kg
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Kefalotiri cheese |
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6
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Tomatoes, large |
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Salt & pepper to taste |
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60 ml
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Parsley, chopped |
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1 cup
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Olive oil, x-tra virgin |
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6
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Eggs |
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80 ml
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Bread crumbs |
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| Method: |
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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