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Yemistes Domates Me Avga (Stuffed Tomatoes)

Cuisine: Greek
Type: Vegetables
Courses: Main Course
Serves: 6 people

Recipe Ingredients

2 lbs 908g / 32ozPotatoes - small, round
1/2 lb 227g / 8ozKefalotiri cheese
6   Tomatoes - large
  Salt and pepper to taste
3 tablespoons 45mlParsley - chopped
1 cup 237mlOlive oil - extra virgin
6   Eggs
4 tablespoons 60mlBread crumbs

Recipe 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 puree into the pan. Bake in a preheated 350F. 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 300F.

Serve immediately.

Source:
Cole Publishing Group Recipe Collection

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