Directions:

Preheat oven to 375°F (190°C); spray non-stick cooking spray on 4 baking sheets. Peel and seed tomato, dice it.

Combine tomato, green onion, cheese, basil, salt and pepper in a small bowl. Divide the mixture into 4 bowls.

In a double boiler, heat the yogurt and pour over the tomato mixture. Break an egg into each bowl.

Put bowls in a pot, add enough boiling water so that it reaches 2/3 of the bowls. Bake for 10-15 minutes until eggs are cooked. Serve.