Heat the oven to 180 deg C.
Take one large tomato, slice the top off and empty its innards into a bowl.
Turn it upside down on a piece of kitchen roll and leave it to drain for 15 minutes.
Salt and pepper the inside of the shell and crack in a small egg.
Add a dollop of cream to the top and finish with grated cheese.
Pop into the oven for 15 minutes until the white of the egg is set and the yolk is runny.