Baked tomatoes with eggs

Heat the skillet and chop the ham.

Add the chopped ham to the skillet and cook for about 5 mins.

Remove the tomato tops and scoop out the tomatoes.

Chop the tomato "inmate" and add 2-3 table spoons of the chopped tomatoes to the skillet.

Mix and cook for 2 mins. Chop the sage leaves and add to the ham-tomato.

Butter the form and place the scooped out tomatoes in the form.

Using a tea spoon, fill the tomatoes with the ham-tomato-sage mix.

Heat oven to 200C and bake the tomatoes for 10 mins.

Remove the form with the tomatoes from the oven and fill the tomatoes with eggs.

(Divide one egg among 2 tomatoes).

Season and put the form back in the over. Bake for another 10 mins.