1. Heat oven to 400 degrees. In a large oven-safe skillet (not nonstick), heat olive oil over medium heat. Stir in onion; cook 3 to 5 minutes until softened. Stir in garlic; cook 1 minute until softened. Pour in tomatoes, 1/4 cup of the basil, the salt and pepper. Reduce heat to medium-low and simmer 5 minutes.
2. Remove skillet from heat. Crack eggs into sauce, spacing evenly apart. Distribute cheese around skillet. Bake at 400 degrees on top rack until egg whites are set, about 8 minutes.
3. Carefully remove skillet from oven. Scatter remaining 1/4 cup basil on top and serve immediately with crusty bread.
4. MIX IT UP: Swap 1 cup tomatoes with 1 cup diced roasted red peppers; basil with mint. Add 1/2 tsp cumin and 1/4 tsp cayenne.