Baked Stuffed Tomatoes With Eggs

Ingredients

• 4 firm tomatoes
• 4 eggs
• 1/2 cup bread crumbs
• 1/4 cup grated cheese
• Salt and pepper to taste

Method

1. 1 Cut a slice off the top of each tomato and scoop out the inside with a spoon.
2. 2 Pass the scooped tomato pulp through a fine sieve. Mix the thick liquid with bread crumbs, grated cheese, salt, and pepper until thick.
3. 3 Break an egg into each hollowed tomato. Season with salt and pepper.
4. 4 Top each egg with the tomato-cream mixture. Bake in a moderate oven (350°F) for 3-4 minutes until eggs are just set.