Eggs au Miroir a la Provencal (œufs au Miroir a la Provencale)

Pick out three or four even-sized tomatoes, cut them through their thickest part in two, suppress the seeds and put them into a pan with some oil; season and cook on both sides until they have reduced their moisture, then take them from the pan and dress on a serving dish capable of being put in the oven; bestrew with chopped parsley mingled with a bit of garlic and a pinch of dry bread-crumbs, pour over some oil and let brown for ten minutes; remove and lay on top of each tomato one miroired egg cut round with a pastry cutter two and a quarter inches in diameter.