Tomatoes Baked with Eggs Recipe ingredients

To prepare this Tomatoes Baked with Eggs Recipe, first select 6 or 8 firm tomatoes of uniform and medium size, scald and peel them. Scoop out a small portion of the inside, leaving sufficient thickness to keep the shape well. Chop fine 1 small onion and fry it until a light brown in a tablespoonful of butter, add to it 1 cupful of fine bread crumbs, the tomato pulp and juice taken out of the tomatoes, 1 teaspoonful of finely chopped parsley, and salt and pepper. Cook all together until well heated.

Pack the tomatoes closely together in a shallow baking-pan of granite or earthenware, fill the centres with the mixture, and if any remains put it around the tomatoes. Bake in a hot oven twenty or thirty minutes, then break carefully over the top of each 1 egg, return to the oven and bake until the egg is set. On taking it out of the oven shake a little salt and pepper over the tops of the eggs, and serve at once. This makes a hearty dish for a Sunday night supper, or for lunch.