Light breakfast or dinner of roasted Tomatoes stuffed with eggs.

Ingredients:

4 pcs of large tomatoes 4 pcs eggplant a little butter ground pepper salt To serve: 4 pieces of toasted bread 4 pcs of ham slices butter

Procedure:

1. Wash the tomatoes, dry them, stand them up stem side up, cut off the tops and hollow out the centres
2. Then put the tomatoes on a baking tray lined with baking paper, salt and pepper the outside and inside, crack an egg into each tomato and put a piece of butter, add a little salt and cover the tops again
3. Place in a preheated oven at 200 °C (180 °C hot-air) and bake for 20 to 25 minutes until the eggs are done
4. Serve the roasted tomatoes with buttered toasted bread and a slice of ham.