STUFFED TOMATOES

STUFFED TOMATOES

This is a perfect appetizer or lunch dish, but I love making it for breakfast, especially when you have a house full of people. Set the filled tomatoes in the oven and, when done, bring the roasting pan full of bubbling tomatoes to the table; there will be a run on these tomatoes.

Ingredients

4 LARGE FIRM TOMATOES, HALVED AT THE BELLY

2 CUPS STALE 1/2-INCH COUNTRY BREAD CUBES, CRUSTS REMOVED

2/3 CUP GRATED GRANA PADANO

2 TABLESPOONS CHOPPED FRESH ITALIAN PARSLEY

3 TABLESPOONS EXTRA VIRGIN OLIVE OIL

2 TEASPOONS DRIED OREGANO

1 TEASPOON KOSHER SALT

4 LARGE EGGS

Preheat the oven to 375 degrees F.  Scoop out the seeds and pulp of the tomatoes over a fine strainer making tomato shells. Press the collected seeds and pulp through the strainer and collect the juice.  You should have about 3/4 cup tomato juice.

 In a large bowl, combine the bread cubes, 1/3 cup grated cheese, parsley, 2 tablespoons of olive oil, 1 teaspoon dried oregano and 1/2 teaspoon salt and toss well.

Grease a 9-by-13-inch baking dish with the remaining tablespoon of olive oil and set the tomato shells inside.  Season the inside of the tomatoes with the remaining ½ teaspoon salt.  Pack the tomatoes with the stuffing, making and indentation in each mound of stuffing large enough to break an egg into. Pour tomato juice in the bottom of the pan (but not on the tomatoes).  Bake to get the tomato juices bubbling and heat the filling, about 10 minutes.  Uncover and carefully break an egg into each indentation.  Sprinkle the eggs with the remaining 1/3 cup of grated cheese and 1 teaspoon dried oregano.  Bake until the egg whites are set but yolks are still a little runny, about 15 minutes.