Baked Eggs with Tomatoes (Oeufs sur le Plat aux Tomates)

1 tomato per person
Olive oil
2 eggs per person
Salt and pepper
Minced garlic
Chopped parsley

Cut the tomatoes in half. Seed them carefully without breaking them. Season with salt, pepper, parsley, and a bit of garlic, and fry them lightly (cut-side down only) in the oil. Then slide them, including the oil in the skillet, onto an oven-proof dish fried-side up. Break an egg over each tomatoe half. Bake at 400-degrees. Don't salt the eggs until the moment of serving.