EGGS BAKED IN TOMATOES

 

4 large firm tomatoes

4 eggs (whole)

2 oz. margarine

seasoning

 

Cut the tops off the tomatoes and scoop out seeds and pulp. Turn them upside down to drain, season the inside of tomatoes with salt and pepper. Break an egg each into the prepared tomatoes. Put a knob of margarine on top, arrange on shallow oven proof dish and bake in a moderately hot oven till the egg is slightly set. Garnish with slices of cucumber twists.

 

Serves 4.

 

area : West Africa

course : egg dish

 

source : Recipes for West African Foods / Christine Joyce Boahene