Scatter your tomato, cheese and basil in the bottom of pan. Crack your eggs in a small shallow cup, one at a time and pour over tomato-cheese mixture. Be careful not to break the yolks. Top eggs with a small amount of tomato and cheese slices, sprinkle with a couple teaspoons of sliced basil. Top each egg with 1 tsp. of half and half to prevent drying out. Season with coarse sea salt and ground black pepper.