Preheat your oven to 350°F. Chop the cherry tomatoes into halves or quarters. Fry up in a skillet with the olive oil until the tomatoes have softened somewhat.

Set the cooked tomatoes and the liquid from the pan aside, so everything can cool.

Add the eggs to a mixing bowl.

Chop up the fresh basil then add that to the eggs. Add salt and pepper.

Whisk the eggs together until the yolks and whites are well combined.

Pour the eggs into a greased casserole dish. Add the cooked tomatoes.

Add the fresh mozzarella balls.

Bake for 25-30 minutes, or until the eggs have completely set in the middle of the dish.