Yields: 1 serving (double recipe if making for two people)
2 eggs, depending on appetite
3-4 cherry or grape tomatoes
2 Tablespoons Mozzarella cheese
2 Tablespoons Parmesan cheese (may use all of one or the other)
3 Tablespoons thinly sliced fresh basil leaves
Sea salt and freshly ground pepper to taste
Preheat the oven to 350°F.
Oil or butter a small, shallow, single-serving baking dish or ramekin (preferably one with a lid for easy transport to work).
Cut grape or cherry tomatoes in half, squeeze out the seeds, and halve or quarter depending on size. Removing the seeds and excess juice will prevent your eggs from being watery.
Distribute the tomatoes evenly in the baking dish. Top with 2 tablespoons of the basil followed by the mozzarella cheese.
Carefully crack the eggs into the dish. I use a fork gently to make sure the eggs whites have gotten in and around the tomato layer.
Sprinkle with salt and pepper to taste. Top with the remaining basil and Parmesan cheese.
Bake for 10-12 minutes. Change the oven to the broil setting and broil for 1-2 minutes, watching carefully, or until the eggs are set to your liking.
Better to undercook a bit so when you heat it up in the morning, it won’t be overcooked.
Serve with toast, if desired.