Egg and Cheese Stuffed Tomatoes

Preheat the oven to 200°C (approximately 400°F). Grease an ovenproof dish or baking dish with olive oil.

Rinse the tomatoes, cut a lid around the top and scoop out the seeds. Place evenly-spaced in the baking dish. Mix the eggs with the cheese, parsley and breadcrumbs and season with salt and pepper. Pour the egg mixture into the tomatoes, drizzle with a little oil and bake in the oven for about 20 minutes. Replace the tomato lids 5 minutes before removing from the oven.