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