Start by hollowing out the tomatoes and place the tomato shells in a large bowl. Season with salt, pepper, and a drizzle of olive oil.

Set aside the tomato pulp in a bowl. In another bowl, add the canned tuna, finely chopped garlic, paprika, parsley, salt, pepper, and a small piece of shallot. Add the sour cream and mix everything together.

Preheat your oven to 210°F (100°C) on steam mode, or to 350°F (180°C) for a water bath. Fill the bottom of each tomato with some tomato pulp, then add the tuna mixture on top, pressing it down gently. Crack one egg into each tomato. If some egg white spills into the baking dish, that's okay. Add the remaining tomato pulp to the bottom of the dish. Adjust seasoning if needed. Bake for 15 minutes, keeping an eye on the eggs as they cook.

When you take them out of the oven, sprinkle with parsley.