(Serves 4)

4 large ripe tomatoes
Freshly ground black pepper
Gozo sea salt
1 fresh or semi-dried ġbejna
4 teaspoons chopped black olives
4 fresh eggs

Cut a thin slice from the top of each tomato. With a sharp spoon hollow out and season lightly. If there is a lot of juice and jelly, hold the tomato over a bowl with a sieve on top to catch the juice, which you can use to make a very good salad dressing. Crumble the ġbejniet in the bottom of the tomatoes and add the olives.
Carefully crack the eggs separately and gently decant into each tomato. Place the tomatoes on an oiled baking sheet and put in the oven, pre-heated to 180°C for eight minutes for a soft set to the egg, 10 minutes for a firmer set. Serve each tomato on a round of toast, spread with tapenade.