INGREDIENTS
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4 large firm tomatoes, halved at the belly
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2 cups stale 1/2-inch country bread cubes, crusts removed
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2/3 cups cups of grated Grana Padano
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2 tablespoons chopped fresh Italian parsley
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3 tablespoons extra virgin olive oil
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2 teaspoons dried oregano
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1 tablespoon kosher salt
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4 large eggs