Ingredients:
- 2 medium/ large fresh tomatoes
- 2 large eggs (preferable free range)
- 1 tsp fresh Italian parsley
- Salt & Pepper to taste
Method:
- Preheat oven to 180 degrees C
- Line a baking tray
- Cut the tops of the tomatoes off
- With a spoon (a serrated grapefruit spoon works well), spoon out all the tomato innards
- Crack an egg in each hollowed-out tomato
- Bake for 30 minutes
- Let cool for a few minutes and then garnish with parsley, salt & pepper