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The night before you intend on serving:
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1. Preheat oven to 400 degrees. Roast the tomatoes in a pyrex baking dish big enough to hold all the tomatoes in a single layer. Pour in the olive oil, toss in the crushed garlic cloves, and place the tomatoes with the cut side down. Season to taste with salt and freshly cracked pepper.
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2. Bake for 15 minutes, pull the baking dish out of the oven, turn the tomatoes over (they'll start to fall apart, and that's okay). Toss the baking dish back into the 400F oven for another 20 minutes.
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3. Allow the contents of the baking dish to cool considerably when you take it out of the oven. It should be cool enough that you could touch it with your bare fingers.
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4. Pour the roasted tomatoes, garlic, and juices into a blender. Toss the oregano in as well. Puree on high until the whole thing becomes smooth and homogenous.
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5. Refrigerate the puree overnight. (You can do these steps the morning of, but I find having it ready to go in the morning is a real timesaver. Refrigerating overnight has no effect on the recipe.)
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The morning of:
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1. Pour equal parts of the puree into 2 oven proof bowls.
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2. Crack 2 eggs into each of the bowls, sprinkle each bowl with two tablespoons of the shredded cheese.
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3. Bake at 400F for 15 minutes. The white will be firmly set and the yolk will be just beginning to set. Feel free to bake a little more or less depending on how you like your eggs.
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4. Once out of the oven, sprinkle each bowl with a little more cheese and some more oregano, if you desire. Serve hot.
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Each serving contains about 360 calories.
