Œufs Provençale (Eggs Provençal)

Ingredients

• 450 gTomato
• 1 tbspOlive oil
• 40 gBreadcrumbs
• 10 gParsley
• 3 gGarlic
• 4 pcsEgg
• 2 gSalt
• 1 gPepper

Instructions

1. 1

   Prepare the tomatoes

   • Wash, halve and scoop out the seeds from the tomatoes.
   • Set the halves cut-side up ready.
2. 2

   Cook and season the tomatoes

   • Heat a pan over medium heat and warm 1 tbsp olive oil.
   • Place the tomatoes cut-side down in the oil so the interior 'bathes' in the oil. Cook for a few minutes, then turn.
   • Season with salt and pepper. Mix the breadcrumbs with chopped parsley and finely chopped garlic and sprinkle over the tomatoes.
   • Finish cooking until the crumbs are golden and the tomatoes are tender, then transfer carefully to an ovenproof dish.
3. 3

   Add eggs and bake

   • Arrange the tomatoes so there is room for the eggs.
   • Carefully crack one egg over each tomato half.
   • Bake in a preheated oven at 180 °C (160 °C fan) for about 8–12 minutes, until the whites are set and yolks are cooked to your liking.
   • Serve hot, optionally sprinkled with extra parsley.