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Eggs in Tomatoes

4 eggs I teaspoonful chopped parsley 4 firm tomatoes I heaping tablespoonful (I Salt, pepper, and dust of papoz.) butter rika Wipe each tomato and cut a round piece from the stalk end. Remove enough pulp to leave room for one egg dropped carefully into each, first dusting the inside of the tomatoes with salt, pepper, and paprika. Put a small piece of butter on the top of each egg; place the tomatoes in small well-buttered fireproof dishes and bake until the whites of eggs are lightly set. Sprinkle with salt, pepper, and parsley.

Serve hot.