Line a baking tray with baking paper .
Slice the top off each tomato ( 1 tomato per serve )
Remove the seeds and core with a small spoon
Season with cayenne pepper and thyme .
Place on the prepared baking tray along with asparagus spears ( 2 spears of asparagus per serve )
Roast for 10 minutes or until the tomatoes are tender .
Remove from the oven and crack an egg into each tomato
Season with a little salt .
Return to the oven and bake for 10 minutes or until the eggs are set and cooked to your liking .
Sprinkle with fresh parsley .
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