Ingredients Jump to Instructions ↓

  1. 2 lbs 908g / 32oz Potatoes - small, round

  2. 1/2 lb 227g / 8oz Kefalotiri cheese

  3. 6 Tomatoes - large

  4. Salt and pepper to taste

  5. 3 tablespoons 45ml Parsley - chopped

  6. 1 cup 237ml Olive oil - extra virgin

  7. 6 Eggs

  8. 4 tablespoons 60ml Bread crumbs

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. Sprinkle the potatoes with the parsley and put them into the tomatoes, then place the stuffed tomatoes in a shallow pan.

  4. 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.

  5. 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.

  6. Serve immediately.


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