Cut the tomatoes in half. Cut a tiny sliver from the bottom of each half, so that the tomatoes can stand upright without wobbling. Carefully scoop out the seeds and pulp with a spoon. You can run a sharp knife around the pulp to loosen it if needed.
Spray the hollowed tomatoes all over with olive oil. Place them on a baking dish, cut side up. Sprinkle the tomatoes with salt, pepper, garlic powder, and thyme.
Break each egg into a small ramekin, then slide it into a tomato half. If your eggs are large, you’ll need to discard some of the egg whites, to enable the eggs to fit inside the tomatoes.
Top the tomato halves with the Parmesan, 1 tablespoon for each tomato half.
Bake the tomatoes until the egg whites are set, about 20 minutes. Carefully pour out any extra liquids that might have accumulated around the eggs. Garnish with parsley and serve.
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Notes
Ideally, you should use small eggs when making this recipe, to ensure that the entire egg fits inside the tomato half.However, small eggs are fairly difficult to find these days. The standard seems to be large eggs. So simply break the eggs into a small bowl, and carefully discard some of the egg whites.