It is my idea of low fat lunch, it was so nice and tasty.
Preheat the oven to 180C. Cut a slice off the top of the tomatoes and using a tablespoon , carefully scoop out the pulp and seed. Put pulp and seeds in a bowl. Turn the tomatoes shells upside down on kitchen paper and leave to drain for 15 minutes.
Season the insides of the shells with salt and black pepper. Place the tomatoes in an ovenproof dish. Carefully break one egg into each tomato shell, then season again with salt and top with grated parmezan.
Bake in the preheated oven for 15-20 minutes, or until the eggs are just set, but inthe middle pouring.
Cover the base of plate with salat, add the drained pulp and seeds on the top, sprinkle with olive oil. Put the tomatoes there and serve hot.