Heat oven to 400 degrees. Slice the top third off tomatoes and use a small spoon to remove core and seeds. Arrange in a baking dish, drizzle with oil, and season with salt and pepper. Sprinkle with torn basil leaves and garlic. Roast until tomatoes are tender and caramelized, about 30 minutes.

Crack an egg into each tomato and season with salt and pepper (I prefer scrambled eggs). Bake until eggs are just set, 7 to 9 minutes more.

Serve warm with additional basil leaves and a sprinkle of Parmesan cheese (optional)