Preheat the oven to 350 degrees F.

Cut the top off of each tomato and carefully scoop out the insides.

Cut a very small piece off the bottom of the tomato, being careful not to cut a whole. This allows the tomato to stand upright.

Add the eggs and basil to a small bowl. Whisk until just frothy.

Carefully pour the egg mixture into each tomato, until half full. Do not over fill.

Back in the preheated oven for about 20 minutes, or until eggs are firm.

Season with sea salt and black pepper.

Serve immediately.