Recipe: Stuffed Tomatoes (eggs cooked in tomato shells) (Workbasket, 1972)

STUFFED TOMATOES

1 loaf French or Italian bread
4 to 5 small ripe tomatoes
salt and pepper
4 to 5 eggs
butter
Parmesan cheese

Preheat oven to 350 degrees F.

Cut loaf of bread lengthwise and save half for toasting. Remove enough bread in center of other half to hold tomatoes.

Cut tops off tomatoes; scoop out pulp. Sprinkle tomato shell with salt and pepper. Break an egg into each tomato; dot with butter.

Bake at 350 degrees F for 20-25 minutes or until whites of egg are set. Sprinkle egg generously with grated Parmesan; continue baking until cheese is browned.

Spread other half of bread with butter; toast. Serve with eggs.

Servings: 4
Source: Workbasket Magazine, 1972