Choose as many large, firm tomatoes as may be required, pour boiling water over them, and then plunge them almost immediately into cold water. Peel off the skins and slice a small section from the top of each tomato. Carefully scoop out the seeds from the lower portion, so that it forms a cup, and in each cup place a raw egg, taking care not to break the yolk. Sprinkle a little salt and pepper over the eggs and lay the sliced-off tops of the tomatoes over them. A trace of grated cheese may be added if desired. Bake the tomatoes in a fireproof dish in a hot oven until the eggs are nicely set. Garnish them with watereres and serve. ce
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