Prepare the ingredients.
Empty the tomatoes, keep the flesh & juice. Garnish with breadcrumbs. Break the eggs into them and season with salt & pepper.
In a little oil, colour the garlic and onion. Add the tomato flesh, salt, pepper, parsley and olives. Stir.
Put the tomatoes, with their lids back on, on top.
Cooking time: 5 minutes
Serve the baked eggs with the sauce.