Preheat the oven 350 ºF

Brush an ovenproof dish with olive oil

Cut the tops off the tomatoes and scoop out the seeds and some of the flesh

Sprinkle the inside with a little salt and place upside down on paper towels for 10 minutes to drain

Season the insides of the tomatoes with oregano and pepper and divide the olive oil among them

Place the tomatoes in the prepared dish and bake for 20 minutes

Remove the dish from the oven, break an egg into each tomato, return the dish to the oven and bake for a further 5 minutes

Garnish with parsley and serve