Preparation:
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 purée 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. |
