8 tomatoes, cleaned out of seeds and flesh
4 eggs, beaten
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup mozzarella cheese, shredded
1 tablespoon oregano
Preheat oven to 210°C Using a knife and spoon, clean out the tomatoes. Take out the seeds, flesh and dump out any excess water. Place the tomatoes into a baking dish. Whisk the eggs with the oregano and salt and pepper. Fill all of the tomatoes with the egg mixture. Top each tomato with a heaping mound of mozzarella.
Place the top on the tomato and secure it with a chopstick. Bake them for 30 - 40 minutes. Check to make sure your eggs are done in the center at around 30 minutes.
Serve with a nice salad and some toast.