*  Exported from  MasterCook  *

              YEMISTES DOMATES ME AVGA  (STUFFED TOMATOES W

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

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        Potatoes, small -- round
     1/2  pound         Kefalotiri cheese
   6      each          Tomatoes -- large
                        Salt & pepper to taste
   3      tablespoons   Parsley -- chopped
   1      cup           Olive oil -- x-tra virgin
   6      each          Eggs
   4      tablespoons   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 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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