Food & Drink, Lyon
300 g. sausage
2 big onions
2 cloves garlic
breadcrumbs soaked in a bowl of milk
Put a bit of oil in a pan. Cook sausage together with finely chopped onions. Salt and flavour with thyme. Add crushed garlic, finely chopped parsley, and breacrumbs soaked in the milk bowl. Remove pan from heat and mix with 3 eggs. Fill tomatoes with this stuffing and cook on high heat for 1/2 hour.