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.