Tomatoes stuffed with poached eggs

05818 TOMATOES STUFFED with POACHED EGGS INGREDIENTS for 4 PEOPLE 4 round tomatoes, 80 g of tomato paste, 1/2 sachet of Saffron, 2 tablespoons of olive oil, one tablespoon of vinegar, 4 eggs, 1 teaspoon of curry, salt, pepper.

Peel the tomatoes, cut them the shell, salted, svuotateli and rigirateli, for 10 minutes, on a grid to make him lose water.

Let the concentrated, saffron, a tablespoon of olive oil, salt, pepper, 2 minutes for fresh focus.

Preheat oven to 150ø.

Fill a large pot with water, add vinegar and bring to a boil, break the eggs, one at a time, for 3 minutes, retire from the water with the help of a ladle, emerge them in a bowl filled with ice water, then drain on paper towels and sprinkle them with curry.

Turns the tomatoes and pepper; Garnish each tomato with an egg and pour over the tomato.

Arrange the stuffed tomatoes on baking sheet covered with oven paper, brush with olive oil and arrange the cover next.

Cook for 8 minutes in hot oven and withdrawn but the cups after 4 minutes.

Serve immediately.