1. Cut the tomato into the head, dig out the inner part with a knife or spoon to remove the water
2. Sprinkle some salt and pepper in it and put it inside for about 5 minutes. Use this time to cut the onion into small pieces
3. Put oil in the pan, fry the onions first, and fry them until the color of the onions becomes transparent
4. Add beef and continue to fry
5. When the beef is cooked, add the tomato pulp that was dug out, and continue to fry until the moisture has increased.
6. Bring to the pot, add eggs and Provencal herbs and stir together
7. Stir it and put it in the tomatoes, and finally put an appropriate amount of shredded cheese on the top
8. Cover with a cap and bake in an oven preheated to 180 degrees for about 40 minutes
Tips:Provencal vanilla is a mixture of several typical Provencal herbs, such as savory, cumin, basil, thyme, etc. It is a kind of vanilla that often appears in French cuisine.
