6 tomatoes
6 eggs
Salt and pepper

Choose round tomatoes of about equal size and peel them.

Cut off tops and remove inside of tomatoes.

Drop a raw egg into each and replace top as cover.

Place in baking dish and bake for about ten minutes, or until eggs are set.

Serve very hot with Bechamel sauce.

This recipe was first published in the cookbook entitled, "Specialita Culinarie Italiane 137 Tested Recipes of Famous Italian Foods, Sold for the benefit of North Bennet's Industrial Training & Social Service Work in the North End of Boston." It was published in Boston, Ma. in 1937. The entire cookbook is available on line for free at "pds.lib.harvard.edu/pds/view." Image -- Igor Grabar: La neige de septembre, 1903.

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