First cut off a cap from the tomatoes just below the stem. Then hollow out the tomatoes (do not peel them!) And lightly salt both inside and outside. Depending on your taste, you can add herbs (e.g. chervil, chives or parsley) to the hollowed out tomato.
Then put a raw egg in each tomato, then salt and pepper from above. You can either put the caps of the tomatoes halfway on the tomatoes or leave them out entirely. However, you should refrain from putting the caps on completely, otherwise the egg will remain liquid.
Then put the stuffed tomatoes in an ovenproof dish coated with oil. Bake at 200 ° C for about 20 minutes. The exact time depends on the size of the tomatoes, how far the caps lie and whether the egg yolk should be liquid or solid. The tomatoes are ready when the egg white is set.
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