Sur le Plat
Discard the pips from halves of large round tomatoes and fry the tomatoes gently in a little oil. Sprinkle the insides with chopped parsley mixed with a little chopped garlic and break an egg in each half. Sprinkle with grated cheese mixed with chopped parsley and breadcrumbs fried in butter. Place them in a fairly hot oven to cook and gratinate at the same time.