Preheat the oven to 400, fill a large casserole with the tomatoes (the equivalent of a 9 x 13 should work for this amount), and bake for 20 minutes.  Remove the dish from the oven.  The original recipe says that if it’s too juicy at this point, carefully pour off some liquid, but I didn’t need to – it may be because I was in a hurry and only halved half of the tomatoes.  Sprinkle the Parmesan on top of the hot tomatoes, drizzle the olive oil over all, then sprinkle on the basil, some salt and a good grinding of freshly ground pepper.  Now use a spoon to make careful indentations where you wish the eggs to go so that they’re evenly spaced out, but still surrounded by hot tomatoes, then crack the eggs gently into their spots.  You want the yolks intact, but the whites will run amok a bit, this is fine.

Bake again for another 15 minutes or so – I found it easiest to give the casserole a wiggle to see how cooked the eggs were, the whites should be set, but ideally the yolks will still be soft.  Serve straight away over toast or in a bowl over hot grains, sprinkled with some extra basil (and lots of hot sauce).