Egg stuffed tomatoes

Halve the tomatoes and remove the seeds and interior pulp, leaving the walls intact.

Salt the inside of each half and turn them upside down to drain.

Beat three eggs with a pinch of salt and a pinch of pepper.

Cook the diced scallion and shallot slowly in butter in a frying pan for a minute.

Add the eggs, drop to low heat and stir, taking the pan on and off the heat, until small curds form.

Spoon the scrambled egg into the drained tomato halves.

Set the tomatoes on a bed of watercress and top with anchovies and a few capers.