Steamed tomatoes with bacon and eggs

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Recipe's preparation

Chop onion, bacon and a handful of parsley on speed 6 for 3 seconds. Scrape down bowl, add oil and sauté for 4 minutes, 100 degrees speed 1. 

While the bacon is cooking, hollow out 4 tomatoes (don't throw away the pulp, keep it for pasta sauce!) and separate 2 eggs. 

Spoon some of the cooked bacon mixture into 2 tomatoes and top with an egg yolk on each. Mix egg white and some bacon mixture together and spoon into the other 2 tomatoes. Season to taste and steam in your varoma for 13 minutes, speed 2.