Eggs In Exotic Sauce

Preparation:

Preparation: Divide each tomato, which must be ripe but firm, into two half spheres. Empty the seeds, salt them lightly and place them upside down to make water. Prepare the poached eggs: put a pan on the fire with about half a liter of water acidulated with a spoonful of vinegar. As soon as it comes to the boil, put an egg in it, sliding it gently from a plate in which you have shelled it (the egg must be very fresh). Reduce the heat and, when the egg white begins to thicken, turn it over the yolk to cover it, giving the egg the appearance of a small mozzarella. Let it simmer for 4 minutes, then remove it using the slotted spoon and pass it to drip onto a clean tea towel. Repeat the operation with the remaining 5 eggs. Pass the coconut through an electric chopper, collecting the result in a bowl. Add the peeled and finely chopped pepper, a splash of Worcester, a jar of yoghurt, a pinch of salt and half a spoonful of finely chopped parsley leaves. Stir and mix the sauce. Peel the lettuce and arrange it on a suitable serving plate, forming a bed. Arrange the 6 half tomatoes on this, place a poached egg in each one and cover with the yoghurt sauce. Decorate the dish as you like (we can use strips of red pepper), then serve.