Baked Tomato Eggs

4 large tomatoes
100 g/4 oz cooked ham, finely chopped
1 teaspoon chopped parsley
salt
freshly ground black pepper
4 eggs

Cut the tops off the tomatoes, then scoop out the pulp and seeds. Work the pulp through a sieve to remove the seeds. Put in a bowl with the ham, parsley and salt and pepper to taste. Stir well.

Divide the mixture equally between the tomatoes, pressing it down well. Stand the tomatoes in a baking dish and crack one egg into each tomato. Sprinkle lightly with salt and pepper.

Bake in a preheated moderately hot oven (190 °C/375 °F, Gas Mark 5) for 15 minutes until the eggs are set. Serve immediately.

SERVES 4