*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Main Dish                        Vegetables
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      pounds        Potatoes, small -- round
      1/2  pound         Kefalotiri cheese
    6      each          Tomatoes -- large
                         Salt & pepper to taste
    3      tablespoons   Parsley -- chopped
    1      cup           Olive oil -- x-tra virgin
    6      each          Eggs
    4      tablespoons   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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