Egg-filled Tomatoes

4 large tomatoes

some butter

2 0r 3 cloves of garlic or

1 onion, finely chopped

herbs, pepper, oregano, paprika

8 eggs

Halve the tomatoes. So you have 8 halves now.

Remove some of the pulp and place into a greased baking dish.

Season with onion or garlic and place tomatoes open side down.

Bake for about 15 minutes in a hot oven.

Remove and break an egg into each half, season again and bake another 6 - 8 minutes- with

open side up - in the oven.

Serve tomatoes with the sauce and with either rice or noodles.