Ingredients:
Eggs - 4
Firm big tomatoes - 4
Butter - 1 tsp
Cheese cube - 1/2
Method:
1-Cut a slice from the top of a tomato. Scoop
out pulp. Rub salt inside.
2-Put the tomato upside down for 1/2 hour.
3-Gently break an egg and pour it into the
tomato cup, holding back as much of the white as
you can and letting the whole yolk go into the
cup.
4-Season with a little salt and pepper.
5-Spoon a dot of butter gently over the eggs in
the tomatoes. Sprinkle with cheese.
6-Bake for 10 minute on moderate heat or till
the egg gets cooked. Do not over bake.
7-Chick the egg in the tomato with a knife to
see if it is done.
Serve on a bed of cabbage or lettuce leaves with
toasted bread and French fries.