Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      large         tomatoes
   1      pound         andouille sausage -- coarsely chopped
     1/2  cup           green pepper -- chopped
     1/2  cup           celery -- chopped
   2      teaspoons     garlic -- minced
   2      teaspoons     thyme leaves -- crushed
   2                    eggs -- lightly beaten

Preparation:

1. Preheat oven to 350°. Cut off stem end of each tomato. Scoop out pulp leaving 1/4 inch thick shells. 2. Turn tomatoes upside down to drain; set aside. 3. Heat a large skillet until hot. Add sausage. Cook and stir until sausage is browned, about 3 minutes. 4. Add green pepper, celery, garlic and thyme. Cook and stir until vegetables are tender, about 2 minutes. 5. Remove from heat. Stir in eggs. Spoon meat mixture into reserved tomato shells. 6. Place in shallow baking pan containing 1/2 inch water. Cover and bake until tomatoes are tender, 20-25 minutes.