You also need a suitably sized ovenproof dish
Cut the tomatoes in half or quarters, depending on size. Place in a pan, season, add a little bit of garlic, if you like, and spray with oil. Let them simmer until they are all soft.
While they are softening, preheat the oven to 180C and oil the ovenproof dish.
Tim the tomatoes into the dish and make dips according to how many eggs you are using.
Carefully crack the eggs into the dips, season them and spray them with oil.
Bake in the oven until the eggs are set as you like them.
Eat straight away with toast fingers to dip in, if you like the yolk runny.
Very simple, very nice and open to all sorts of adaptation.
The white specks are Maldon salt!