Remove the mozzarella from its package, slice it thinly, and place it on kitchen paper to drain some of its whey.

Sauté a garlic clove and basil stems without leaves in a drizzle of olive oil to infuse the oil.

Remove the garlic and stems, then sauté the tomato, seasoning with salt to taste.

When the sauce is almost ready, add the halved cherry tomatoes, season with salt and pepper, and cook for a couple of minutes until they just begin to soften but still hold their skin.

Make two small wells in the tomato sauce and crack the eggs into them.

Distribute the mozzarella and a few basil leaves on top of the sauce, slightly moisten the lid to create more steam, and cover the pan.

Cook over medium heat until the egg whites are set but the yolks remain creamy.

Season to taste, add more basil leaves on top, and serve.