1. Preheat oven to 375ºF. Grease a large cast iron or oven safe skillet. Set aside.
2. Slice the top third off the tomatoes and use a spoon to remove core and seeds. Arrange tomatoes in the prepared skillet. Drizzle tomatoes with olive oil, 1 1/2 tablespoons Herbes de Provence, kosher salt and black pepper. Roast until tomatoes are tender and caramelized, about 30 minutes.
3. Crack an egg into each tomato, sprinkle remaining Herbes de Provence and parmesan on top. Bake until eggs are just set, 7 to 9 minutes. Serve warm.
Try this recipe with Mediterranean, Sicilian or New Orleans seasoning blends