Tomatoes Baked With Eggs Recipe

From LoveToKnow Recipes



Instructions
  1. Select 6 or 8 firm tomatoes of uniform and medium size, scald and peel them.
  2. Scoop out a small portion of the inside, leaving sufficient thickness to keep the shape well.
  3. Chop fine 1 small onion and fry it until a light brown in a tablespoon of butter, add to it 1 cup of fine bread crumbs, the tomato pulp and juice taken out of the tomatoes, 1 teaspoon of finely chopped parsley, and salt and pepper.
  4. Cook all together until well heated.
  5. Pack the tomatoes closely together in a shallow baking-pan of granite or earthenware, fill the centres with the mixture, and if any remains put it around the tomatoes.
  6. Bake in a hot oven twenty or thirty minutes, then break carefully over the top of each 1 egg, return to the oven and bake until the egg is set.
  7. On taking it out of the oven shake a little salt and pepper over the tops of the eggs, and serve at once.
  8. This makes a hearty dish for a Sunday night supper, or for lunch.

 




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