Stuffed Tomatoes

Stuffed tomatoes make a great antipasto or entree to any italian themed meal. What's more they are so easy to make. The only ting to make sure of is that the tomato will actually fit the egg inside it.

Ingredients

2 tsp olive oil, plus extra for brushing
4 large tomatoes
pinch dried oregano
4 eggs
1 sprig flat leaf parsley, chopped
salt & pepper

Method

Preheat oven to 180 C / 350 F / Gas mark 4. Brush an ovenproof dish with olive oil. Cut the tops off the tomatoes and scoop out the seeds and some of the flesh. Sprinkle the insides with a little salt and place upside down on kitchen paper for 10 minutes to drain. Season the insides of the tomatoes with oregano and pepper and divide the olive oil between them. Place the tomatoes in the prepared dish and bake for 20 minutes. Remove the dish from the oven, break an egg into each tomato, return the dish to the oven and bake for a further 5 minutes. Garnish with parsley and serve.