Fried Eggs in Tomatoes

From my Greek cookbook from Greece! These are actually baked, not fried. I make this often for my consumers at work. It's one of their favorite breakfasts! I edited only for standardizing measurements.

• Ready In: 45 mins
• Serves: 8

Ingredients

• 8  eggs
• 8  medium  ripe tomatoes
• 1⁄2 cup  oil
• 2  teaspoons sugar
• 2  teaspoons parsley, finely chopped
•  salt
•  pepper

Directions

1. Wash the tomatoes & cut a thin round slice off the top stem end of each one. Scoop the tomato pulp out & keep the tomatoes aside. Shred the pulp finely, place it in a frying pan with the oil, parsley, and the sugar, salt & pepper and let them cook for 10 minutes.
2. Then, half fill the stuffed tomatoes with this sauce, place the stuffed tomatoes in a pan & bake in a medium oven for about 15 minutes.
3. Take the tomatoes out.
4. Break an egg into each one and bake again for a further 10 minutes. Serve hot.