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.
