Lightly butter the bottom of a gratin dish. Spoon a few tablespoons of tomato sauce into the dish, covering the entire bottom with a layer of sauce. With a spoon, make two small wells in the sauce for the eggs. Gently crack the two eggs into those wells. Add some salt & pepper. Sprinkle the rosemary and thyme over the eggs and sauce, then the parmigiano reggiano, then lastly the shredded mozzarella.
Bake at 400 degrees for roughly 25-30 minutes, or until the eggs reach the consistency you prefer and the sauce and cheese are bubbling. I like my eggs to still be a bit runny, this way when you break into them with the bread the yolks run into and mix with the sauce.
Recipe by FEASTS AND FOTOS at https://www.feastsandfotos.com/2008/10/31/tuscan-baked-eggs/