Yemistes domates me avga (stuffed tomatoes)

Yield: 6 Servings

Ingredients:

2 lb Potatoes small round
1/2 lb Kefalotiri cheese
6 Tomatoes large Salt & pepper to taste
3 tb Parsley chopped
1 c Olive oil x-tra virgin
6 Eggs
4 tb Bread crumbs

Instructions:

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.