Preheat oven to 350F. 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 to the eggs. Season with 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, distributing evenly.

Bake for 25-30 minutes, or until the eggs are cooked throughout, making sure they have completely set in the middle of the dish.