Œufs à la Bordelaise (Fried Eggs on Tomatoes with Cèpes)

Ingredients

• fried eggs
• half tomatoes à la Provençale
• a pinch of chopped shallots
• cèpes
• fried parsley

Instructions

1. Prepare as many half tomatoes à la Provençale as there are fried eggs, adding a pinch of chopped shallots to each half.
2. When they are cooked, garnish them with finely sliced cèpes sautéed à la Bordelaise.
3. Set a fried egg on each garnished half-tomato.
4. Arrange them in a circle on a round dish with fried parsley in the middle.