How to make
Pour the ground tomatoes into a pan, season with a pinch of salt, a pinch of sugar and pour the vegetable broth.
Leave the tomatoes to boil for 10 minutes, then season with a pinch of chopped parsley and basil.
Add two finely chopped garlic cloves. Pour the sauce into a baking pan.
Cut the caps off the tomatoes, carve out the insides with a spoon.
Add salt and put a piece of white cheese on the bottom of each tomato.
Crack one egg at a time. Transfer the tomatoes into the baking pan with the sauce and bake at 390°F (200°C) in a preheated oven for about 10 minutes.
Just before removing the tray of delicious stuffed tomatoes from the oven, cover the tomatoes with the cut caps.
Serve the roasted tomatoes with eggs accompanied by a tablespoon or two of tomato sauce.
Enjoy!
