| How To Cook: |
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1. Cut a small slice from the stalk end of the tomatoes and scoop out the pulp.
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2. Melt the butter, stir in the flour and let it brown lightly.
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3. Add the tomato pulp, wine and stock, stir until smooth, then add the onion, crushed garlic and chopped pepper.
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4. Season with a small pinch of cayenne pepper, 1 teaspoon sugar and a little salt, and then simmer for 15 minutes.
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5. Place a little of the mixture in each tomato, put in an ovenproof dish and break an egg into each tomato, sprinkle with salt and pepper and bake in a moderate oven (375°F) until the egg is set.
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6. Serve on toast or pieces of fried bread.
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