Provençal tomatoes with fried egg from the oven

Cut the caps of the tomatoes and drain them with a teaspoon. Let them drain upside down on kitchen paper. Finely chop the pulp and store the caps for later.

Bake the bacon in a few minutes in a dry, hot frying pan. Add the onions and fruit for about 4 minutes.

Add the garlic and Provencal herbs and fruit for another minute. Add the tomato pulp and parsley and let the sauce simmer for a few minutes at a low setting until most of the moisture has evaporated.

Season with pepper and salt. Scoop the bread cubes through.

Preheat the oven to 180ºC.

Put the tomatoes upright in an oven dish and put the bacon filling in it. Using the back of a spoon, press the filling well and form a dimple.

Break the eggs one by one in a cup and let them carefully run over the bacon filling so that the egg yolk stays in the dimple. Drip with some oil.

Fry the stuffed tomatoes in the middle of the oven for about 20 minutes until the egg has just set.

Delicious with fries and a salad of lamb's lettuce and cucumber.