*  Exported from  MasterCook  *

              Yemistes Domates Me Avga (Stuffed Tomatoes)

Recipe By     :
Serving Size  : 6    Preparation Time :0:00
Categories    : Greek                            Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      lb            Small, round potatoes
     1/2  lb            Kefalotiri cheese
   6      lg            Tomatoes
                        Salt & pepper -- to taste
   3      tb            Parsley -- chopped
   1      c             Extra virgin olive oil
   6                    Eggs
   4      tb            Bread crumbs

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 through 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 minutes. 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 minutes at 300°F. Serve immediately.


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