Technical Stages :

• Cook the eggs in salted water for 10 minutes after boiling point is reached.
• Meanwhile, put the milk to a boil.
• In a pot, mix 1 tablespoon oil with the same amount of flour and tomato paste. Add salt.
• Add half the boiling milk and cook for a couple of minutes, whisking.
• On the side, mix in a pot the remaining tablespoon oil with the leftover flour and warm milk.
• Season and cook for a few minutes, constantly stirring.
• When the eggs are cooked, shell and halve them.
• Take out the yolk and fill each egg with tomato sauce.
• Put the whites on a plate and coat the eggs with the white sauce, mixed with a bit a gratted nutmeg and the mashed egg yolks.