"Baked" eggs... I.e. Poached eggs over tomato sauce:
Make a quick tomato sauce by sautéing one finely diced onion in olive oil, then adding sliced garlic and some crushed red pepper when the onion is soft. Add a 28 oz can of San Marzanos that you've crushed with your hands, and a little water and dried oregano. Simmer until it's thick. Spoon into oven safe dishes, top with mozzarella and parm, bake until the cheese melts. Top with poached eggs (very runny) and fresh basil. Serve with toast points for dunking - or, as I did here- slices of warm naan, drizzled with good olive oil and sprinkled with flaky sea salt, fresh ground black pepper, and a touch of oregano and fresh basil.