Poached Eggs on Warmed Tomatoes

6 Large ripe red tomatoes 3 tbs. Finely chopped parsley 3 tbs. Butter Salt and Pepper to taste 3 Spring onions, finely sliced 6 Eggs Peel the tomatoes, by blanching or holding over a gas flame until the skin bursts. Cut the tomatoes in half and squeeze out some of the seeds. Cut into large chunks. Melt the butter in pan and add the tomatoes. When they are warmed through, add the spring onions, parsley and seasonings. Meanwhile, put on a big pot or deep frying pan of salted water to boil. Break in the eggs and immediately turn the heat off, or turn very low. Poach the eggs until the whites are just set and the yolks still runny. Divide the tomato mixture between six warmed plates. Lift the eggs out of the water with a spoon and place on top of the tomato. Grind black pepper over the top and sprinkle with a little salt.