Eggs Neapolitan Style

Rinse your tomato and pat it dry. Cut it in half and scoop out the seeds—we don't want any excess moisture in this dish.

Season the tomato halves with salt and pepper to taste, scatter some fresh thyme leaves over them, and give them a good drizzle of olive oil.

Top each tomato half with a generous slice of mozzarella.

Lightly dust the mozzarella with grated Parmesan, rubbing it between your fingers as you go.

Crack one or two eggs into each baking dish, depending on what fits. Pop them into a preheated 400°F oven and bake for 10 to 15 minutes. Watch your oven—you want the yolks to stay runny.