Wash the tomatoes and cut off the tops.

Scoop out the inside of each tomato with a spoon. (Save the pulp for another recipe.)

In a bowl, mix the pieces of white bread with the sour cream, olive oil, salt, and pepper until you have a smooth mixture.

Place a generous teaspoon of the filling in the bottom of each tomato and set them in a baking dish.

Carefully crack an egg into each tomato and drizzle a little cream on top.

Preheat the oven to 350°F (180°C). Place the baking dish with the tomatoes into a larger dish filled with water to create a water bath. Bake until the egg whites are set.

Once cooked, you can top the tomatoes with small basil leaves.