Cut a neat slice off the top of the tomatoes and remove the pith and seeds. Season the cavities well with salt and pepper. Leave upside down to drain excess water; this allows the tomatoes to hold shape while baking.
Soft-boil the eggs. The best way to ensure soft boiled eggs is to place it in cold water. Bring to boil and let boil for exactly 1 minute. Switch off heat and let stand for 2 minutes. Remove shell afterwards.
Pre-heat the oven to 200°C. Place the eggs inside the tomatoes and line in a baking tray.
Mix bread crumbs with parsley; season with salt and black pepper. Sprinkle this on top of each tomato and then close with the tomato ‘lids’.
Bake in oven for 8 – 10 minutes.
Meanwhile, fry the bacon rashers in vegetable oil.
Serve the eggs in tomatoes with bacon piping hot.
Eat!