© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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Recipe from: Elmotoo
From my Greek cookbook from Greece! These are actually baked, not fried. I make this often for my consumers at work. It's one of their favorite breakfasts! I edited only for standardizing measurements.
8 medium ripe tomatoes
½ cup oil
2 teaspoons sugar
2 teaspoons parsley, finely chopped
Wash the tomatoes and cut a thin round slice off the top stem end of each one. Scoop the tomato pulp out and keep the tomatoes aside. Shred the pulp finely, place it in a frying pan with the oil, parsley, and the sugar, salt and pepper and let them cook for 10 minutes. Then, half fill the stuffed tomatoes with this sauce, place the stuffed tomatoes in a pan and bake in a medium oven for about 15 minutes.
Take the tomatoes out. Break an egg into each one and bake again for a further 10 minutes. Serve hot.