Preheat the oven to 180ºC / 350ºF. Cut a slice off the tops of the tomatoes and, using a
teaspoon, carefully scoop out the pulp and seeds without piercing the shells. Turn the tomato
shells upside down on kitchen paper and drain for 15 minutes. Season the insides of the shells with
salt and pepper.
Place the tomatoes in an oven proof dish just large enough to hold them in a single layer.
Carefully break 1 egg into each tomato shell, then top with 1 tablespoon of cream and 1 tablespoon
of grated cheese.
Bake in the preheated oven for 15-20 minutes or until the eggs are just set. Serve hot.