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Eggs in Tomato Cradles

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“One more thing out of the Bulgarian National Cuisine cookbook that I am planning to try. It comes from the region of Veliko Tarnovo. And it does sound appealing, doesn't it?”
READY IN:
40mins
SERVES:
5
UNITS:
US

Ingredients Nutrition

Directions

  1. Cut out the upper part (or lid) of the tomatoes and hollow them.
  2. Drain any excess juice, sprinkle with salt and put the tomatoes in a greased pan.
  3. Divide the butter into 10 pieces; place one in each tomato and break an egg over it.
  4. Bake for 20 minutes in a preheated oven at medium temperature.
  5. Serve hot, sprinkled with cheese and black pepper.

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