Stuffed Tomatoes

For 4 persons, cut the cap and scoop out 4 big tomatoes.
Chop the tomatoes flesh in a bowl, add 4 finely chopped cloves of Breton pink garlic.
Put salt and pepper, mix it and put this preparation in the “empty” tomatoes.
Break an egg in each tomato and add a slice of Mozzarella cheese.
Put a few drops of olive oil and cover with the tomatoe caps. Put the tomatoes in the oven at 150 °C
for 20 min. Once out, sprinkle with chive and serve.