Deep-Fried Eggs Escoffier Style

• 4 tomatoes, halved
• Salt and freshly ground pepper
• 4 tbsp fresh white breadcrumbs

Place tomatoes, cut-side up, in a baking dish and season well Mix together the breadcrumbs, parsley and shallot and spoon over the tomatoes. Bake at 180°C for 10 minutes. Deep-fry the eggs and serve on warmed plates the tomato halves alongside.