Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 lb Potatoes, small, round 3 tb Parsley, chopped
1/2 lb Kefalotiri cheese 1 c Olive oil, x-tra virgin
6 ea Tomatoes, large 6 ea Eggs
Salt pepper to taste 4 tb Bread crumbs

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 pruee into the pan.
Bake in a preheated 350 F. oven for 15 min. 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 min. at 300 F. Serve immediately.

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