Preheat oven to 400F.
Grease a oven proof baking dish with a little bit of vegetable oil. Set aside.
With a sharp knife, cut the top of the tomatoes and using a spoon remove the flesh of the tomatoes. Be careful, don't break the bottom of the tomatoes. Discard the flesh - juice and seeds - or keep for a tomato soup. Repeat for each tomatoes and place them onto the oven proof baking dish leaving half thumb space between each tomatoes.
Add 1 teaspoon of coconut cream at the bottom of each tomato hole then add chopped baby spinach and egg. Add salt and pepper if you like.
Bake for 15-25 minutes or until the eggs are set.
Mash the avocado on a plate. Adjust salt and pepper to your taste. Set aside in a bowl.
Serve the stuffed tomatoes hot topped with mashed avocado.