Wash and dice the tomatoes. Peel and chop the onion. Heat some olive oil in a big pan, then add the tomatoes and onion. Add the barley and mix with a wooden spoon. Add a pinch of salt and 1.5l of water. Let it cook for 25 minutes.

Preheat the oven to 180C/355F. Wash the round courgettes. Cut off the tops, keeping them to use as lids. Using a spoon, hollow out the centres of the courgettes, leaving a shell of about 1.5cm thick.

Place the courgettes on a baking sheet lined with parchment paper. Pour 1 tbsp of olive oil in each courgette, close with the tops and bake for 10 minutes.

Add 1 tbsp of goat cheese and then one egg inside each courgette. Cover with the top and bake for 15 more minutes.

Serve with the tomato barley, sprinkling some chopped spring onion, salt and pepper on top.