| BAKED TOMATO EGGS RECIPE
Baked Tomato Eggs
Baked Tomato Eggs (Serves 4)
100g cooked ham, finely chopped
1 tsp chopped parsley
salt and freshly ground black pepper
Cut off the tops from the tomatoes, scoop out the pulp and seeds.
Work the pulp through a sieve to remove the seeds.
Mix with the ham, parsley and seasoning to taste. Stir well.
Divide the mixture equally between the tomatoes, pressing it down well.
Stand the tomatoes in a baking dish and crack an egg into each tomato.
Sprinkle lightly with salt and pepper.
Bake in a preheated moderately hot oven (190C, 375F, Gas Mark 5) for about 15 minutes or until the eggs are set.