Beat the egg and yolk, then add the flour.

Bring the milk to a boil, then remove from heat and add the butter. Let cool slightly.

Pour the milk over the flour and egg mixture while whisking. Add the cheese, oregano, a little pepper, and just a pinch of salt (since the tomatoes and cheese are already salty). Cover and chill in the fridge in a closed container or bottle.

Pat the sun-dried tomatoes dry with paper towels and cut them into small pieces.

Place a few pieces of tomato in each silicone cannelé mold, then fill each mold about 3/4 full with batter.

Bake for 10 minutes at 410°F (210°C), then 45-50 minutes at 350°F (180°C). Keep an eye on them as ovens may vary.

Let cool before removing from the molds, then store in an airtight container. To serve hot and crispy, reheat in the oven for 5 minutes at 400°F (200°C), but they're also delicious at room temperature.