Preheat oven to 350°F (175°C).

Choose two small ovenproof ramekins or an 8×4‑inch loaf pan. If your ramekins tend to stick, use nonstick or well‑seasoned dishes.

Dice half of one small/medium tomato (about half an unpeeled Roma) into small pieces.

Divide the diced tomato evenly between the two ramekins (or spread evenly across the loaf pan).

Carefully crack 2 large eggs into each ramekin (total 4 eggs). If using a loaf pan, space the eggs so they have room.

Season each ramekin with salt and pepper to taste.

In a small bowl, combine about 1/2 heaping cup grated white cheddar (measured piled loosely) and 2 teaspoons Dijon mustard; toss with a fork until mixed.

Divide the cheese‑mustard mixture evenly between the two ramekins and lightly smooth or spread the tops with a fork.

Place the ramekins on a baking sheet (or put the loaf pan directly in the oven) and bake at 350°F. Bake about 10 minutes for very runny yolks, about 15 minutes for firmer but still slightly soft yolks, or about 18 minutes for fully set yolks; bake until the whites are set and the yolks are cooked to your preference.

Remove from the oven, garnish with parsley (or basil/thyme) if using, and serve immediately. Eggs are best served warm and fresh.