Making the the Bechamel sauce:
Heat the butter, add the flour and stir. Subsequently, add the milk, salt, then the spices.
Boil the eggs.
Braise the mince, add the onions. Once it's braised a bit, add the white wine and let it simmer a little.
Cut the eggs in 2 and remove the egg yolks. Grate the yolks and add them to the mixture of mince, onions and white wine. To them add 1 ladle of the Bechamel sauce. Stir and carefully fill the egg whites with this mixture.
Arrange them in an oven dish, pour the rest of the Bechamel sauce and the tomato sauce over them. Sprinkle generously with grated cheese. Bake at 356°F (180 °C) about 10 min. until the cheese reddens.