Steps
1. Preheat the oven to 375°F (190°C).
2. In a skillet, heat olive oil over medium heat and sauté the onions until translucent.
3. Add the diced tomatoes and cook for another 2-3 minutes.
4. Transfer the onion and tomato mixture to an oven-safe ramekin.
5. Crack the eggs on top of the mixture, season with salt and pepper.
6. Bake in the preheated oven for about 10-12 minutes, or until the egg whites are set but the yolks are still runny.
7. Garnish with fresh parsley and serve hot.